Simple yet rich with tradition, Frijoles de la Olla —literally “beans from the pot”—are a cornerstone of Mexican home cooking. This humble dish highlights the natural creaminess of pinto beans, slowly simmered with aromatic herbs, chiles, onions, and garlic to build flavor without the need for excess. What makes this version shine is the layering of fresh aromatics like cilantro and green onions, alongside a subtle kick from jalapeño and the earthiness of bay leaves. Whether served as a side, the base of a main, or eaten simply with tortillas, these beans are a true celebration of slow, nourishing comfort. It’s a recipe rooted in patience, culture, and warmth —exactly the way it was meant to be.
chopped fine
white and light green parts chopped fine
minced
chopped
i use ortega
stem and seeds discarded
add 1/2 cup at a time as needed while cooking
Soak the beans overnight in water that . Reserve 2 cups of the water the next day and discard the rest.
Add the oil to a Dutch oven and saute onion for about 3 – 5 minutes or until soft.
Add the green onion, garlic, minced jalapeno and cilantro and cook another minute or two.
Add the soaked beans, 2 cups reserved soaking water, green chilies, the other half of jalapeno, chicken broth and bay leaves.
Bring to a boil then reduce heat to low and simmer.
Cook for an hour covered then cook another hour uncovered. Make sure to add more broth or water if needed.
Cook a little longer for softer beans.
Season to taste with salt and freshly ground black pepper
Remove bay leaves and jalapeno half and serve.