Frijoles De La Olla (Mexican Pinto Beans Recipe)
Ingredients
- 1 pound dried pinto beans
- ½ sweet onion
cut into large wedges
- 4-6 cloves garlic
smashed
- 1 hambone *optional)
(Could use diced bacon, or skip for vegetarian.
- 1 cup pico de gallo
- Water
- Salt
Directions
- 1
Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- 2
When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- 3
Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- 4
Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- 5
Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- 6
Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- 7
Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- 8
Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- 9
Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- 10
Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- 11
Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- 12
Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Frijoles De La Olla (Mexican Pinto Beans Recipe)
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About this Recipe
Craving the comforting taste of authentic Mexican cooking? Dive into the soul-satisfying simplicity of Frijoles De La Olla, the foundational pinto beans that are a staple in every Mexican home kitchen. This recipe delivers incredibly rich, zesty pintos that capture genuine flavor, whether you choose to make them on the stovetop, in your Instant Pot, or in a Crock Pot. It's designed to bring deep, complex flavor from humble ingredients, making these beans much more than just a side dish. Get ready for incredibly tender, creamy pinto beans infused with aromatic sweet onion and garlic, brightened by the zesty addition of pico de gallo. The optional hambone lends a smoky, savory depth, creating a truly robust flavor profile that's both comforting and vibrant. These aren't just plain beans; they're a flavorful experience, ready to be enjoyed on their own or as part of a larger meal. This method emphasizes good ingredients, resulting in beans with a silky texture and an unforgettable taste. This versatile Frijoles De La Olla recipe offers plenty of flexibility. For a deeper savory note, consider including a hambone or diced bacon. To keep it vegetarian, simply omit the meat entirely—the combination of onion, garlic, and pico de gallo still provides ample flavor. While pinto beans are traditional, this method works beautifully with other dried beans if you're experimenting. Serve these Frijoles De La Olla as the heartwarming centerpiece of a simple meal, or as an essential side alongside your favorite Mexican dishes like tacos, enchiladas, or huevos rancheros. They also make a fantastic base for refried beans or bean soup.