Mexican Pinto Beans (Frijoles de la Olla)
How to make Mexican Pinto Beans (Frijoles de la Olla)
Ingredients
1 pound dried pinto beans
2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped fine
2-3 green onions, white and light green parts chopped fine
3 garlic cloves, minced
1/3 cup chopped fresh cilantro, chopped
1 (4.24 ounce) can chopped green chiles (I use Ortega)
1 fresh jalapeño pepper, stem and seeds discarded – mince half of pepper
4 cups vegetable broth or chicken broth
2 cups reserved water from soaking (add 1/2 cup at a time as needed while cooking)
2 bay leaves
Instructions
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.
Notes
VARIATIONS
Add 1 canned chili in adobo sauce, finely chopped for a smokey flavor and more heat
Add about 2 teaspoons chili powder (for extra heat)
Add chopped tomato
Tips
Soaking Pinto Beans
Place your dried pinto beans in a colander and discard any shriveled and broken pieces, stones and pieces of debris you may find.
Rinse under cold water then transfer beans to a large bowl.
Fill the bowl with water covering the beans by 2 inches or more.
The beans double in size after soaking so give them some room to expand in the water.
Let the beans soak in the bowl at room temperature for 8 hours or overnight.
Quick Soak Dried Beans
If you’re in a hurry and don’t want to soak your beans overnight – you can do a quick-soak method.
• Cover the beans with water (the water should be about 2 inches above the beans).
• Bring the water and beans to a rapid boil, then turn the flame off and let the beans sit in the hot water for about an hour.
• Then cook as usual, checking on your beans every 30 minutes while they’re cooking and add more water or broth if needed.
How Long Does It Take To Cook Pinto Beans
There’s two methods of soaking pinto beans – either in a bowl of water for 8 hours or overnight, or the quick soak method in a pot of hot water for an hour.
After they have been pre-soaked they can be cooked in a pot on the stove (I like to use a Dutch oven), in an Instant Pot or in a slow-cooker (Crock Pot).
Frequently Asked Questions:
How long should I soak the dried pinto beans?
It is recommended to soak the dried pinto beans overnight in water. This helps to soften the beans and reduce the cooking time.
If you prefer a quicker method, you can also do a “quick soak” by bringing the beans and water to a boil for 2 minutes, then removing from heat and letting them soak for 1 hour.
Can I use a different type of bean instead of pinto beans?
Yes, you can use other types of beans such as black beans or kidney beans if you prefer.
The cooking time and water-to-bean ratio may vary slightly, so adjust accordingly and follow the instructions on the package for soaking and cooking those specific beans.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After sautéing the onions, garlic, and other ingredients, transfer everything to a slow cooker along with the soaked beans, reserved soaking water, broth, and bay leaves.
Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the beans are tender. Adjust the liquid as needed.
How can I add more flavor to the beans?
While this recipe provides a flavorful base, you can enhance the flavor by adding spices such as cumin, oregano, or smoked paprika.
You can also incorporate additional vegetables like diced bell peppers or carrots. Experiment with seasonings and ingredients to customize the taste to your liking.
Can I make a larger batch of beans and store them for later use?
Absolutely! Pinto beans are great for meal prepping. Simply double or triple the ingredients to make a larger batch.
Once cooked, let the beans cool completely, then store them in airtight containers or freezer bags in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Thaw frozen beans in the refrigerator overnight before reheating.
Can I use canned pinto beans instead of dried beans?
While dried pinto beans are traditionally used in this recipe, you can substitute them with canned pinto beans.
If using canned beans, rinse and drain them before adding them to the recipe. Reduce the cooking time accordingly since canned beans are already cooked.
How can I make the beans cook faster?
To reduce the cooking time of dried pinto beans, you can use a pressure cooker.
Follow the instructions of your pressure cooker for cooking pinto beans, which usually involves adding the ingredients, sealing the cooker, and cooking under pressure for a shorter time compared to stovetop simmering.
Can I omit the jalapeño and green chiles if I prefer milder beans?
Yes, you can omit the jalapeño and green chiles if you prefer milder beans or if you don’t have them on hand.
The beans will still have a delicious flavor from the other ingredients. If you enjoy a bit of spice, you can add a pinch of red pepper flakes or a dash of hot sauce to add some heat.
What can I serve the pinto beans with?
Mexican Pinto Beans are versatile and can be served in various ways. They can be enjoyed as a side dish alongside rice, tortillas, or as a topping for tacos, burritos, or nachos.
They can also be used as a base for soups or stews, or mashed and spread on toast as a hearty breakfast option.
Can I freeze the cooked beans for later use?
Absolutely! Cooked pinto beans can be frozen for future use. Allow the beans to cool completely before transferring them to airtight freezer-safe containers or bags.
Label them with the date and store in the freezer for up to 3 months.
Thaw the beans in the refrigerator overnight before reheating on the stovetop or in the microwave.