Frijoles de la olla
Pot beans — onion, a little fat, time — the Mexican weekday protein that is not a burrito filling first.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 10 min
- Cook
- 1 hr 30 min
- Rest
- 8 hr
- Total
- 9 hr 40 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Frijoles de la olla are beans simmered until they are creamy inside and the broth tastes of the pot. Black or pinto, depending on the region. You do not need a packet of spice mix. Onion, garlic, maybe epazote if you have it, salt at the end.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Black beans, dried, soaked overnight400 g
- Garlic3 clove
- Salt7.4 ml
- Lard (optional)15 ml
- Water1.8 l
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Cover soaked beans with fresh water, onion, garlic and optional lard. Simmer gently 60–90 minutes until tender. Add water if they dry.
75 min
Step 2
Salt at the end. The broth should taste of beans, not stock cube.
Nutrition
Per serving · estimate
- Calories
- 121 kcal
- Protein
- 7.7 g
- Carbs
- 20.2 g
- Fat
- 1 g
- Saturated fat
- 0.1 g
- Fibre
- 6.1 g
- Sugar
- 1.6 g
- Sodium
- 1119 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Black beans → Pinto beans
The other national pot.
Tips
- A pressure cooker cuts this to about 35 minutes.
- Mash a cup of beans back into the pot if you want a thicker caldo.
History & culture
The pot that sits on the stove. Breakfast with eggs, dinner with rice, leftovers mashed into refried beans.
Beans are Mesoamerican staple food. The olla is the method.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Frijoles de la olla take?
9 hr 40 min all in — 10 min prep, 1 hr 30 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Stockpot.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Black beans → Pinto beans. The other national pot.
Any tips from this recipe?
A pressure cooker cuts this to about 35 minutes. Mash a cup of beans back into the pot if you want a thicker caldo.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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