Frijoles De La Olla
Frijoles de la olla is a traditional Mexican dish made with whole beans that have been slow-cooked in a clay pot or a large pot on the stove.
- Prep time
- 10 min
- Cook time
- 2 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups pinto beans (or black, yellow, etc)
- 6 cups water
- ¼ medium white onion (peeled)
- 1 garlic clove (peeled)
- ½ teaspoon kosher or sea salt or more to taste
Instructions
- 1
Soak the beans
- 2
Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.
- 3
Cook the beans
- 4
When ready to cook, drain the soaked beans and rinse them again under running water.
- 5
In a large pot, Mexican olla, or dutch oven, add the beans, water, garlic and onion. Bring to a boil over high heat, then reduce to a low simmer.
- 6
Cover and cook on medium-low heat for 1 ½ hours. Add the salt, mix well and then taste and adjust the seasoning as needed.
- 7
Cooked (covered) for another 30 minutes until the beans are tender and creamy but not falling apart, about 2 hours total.
- 8
If the liquid evaporates while cooking, add boiling water to maintain the same level of liquid.
- 9
To test when the beans are done, remove 2 or 3 beans from the pot and taste them or squeeze with a spoon. They will be done when the entire bean is tender.
- 10
Serve hot with rice, tortillas, or any other dish of your choice.