Mexican Pinto Beans, or Frijoles de la Olla, are a comforting and versatile dish that celebrates the authentic flavors of traditional Mexican cooking.

Slow-simmered with aromatic ingredients like garlic, onions, and fresh cilantro, these beans are rich, hearty, and infused with the perfect hint of spice from jalapeños and green chiles.

Whether served as a side dish, a base for other recipes, or enjoyed on their own, this classic recipe brings warmth and authenticity to any meal.

Why You’ll Love This Recipe:

Authentic Flavor: This recipe captures the essence of traditional Mexican cooking with its rich, savory, and mildly spicy flavors.

Versatile Dish: These beans can be enjoyed as a hearty side, a topping for tacos or tostadas, or even as a main dish with some rice and tortillas.

Healthy and Nutritious: Packed with protein, fiber, and wholesome ingredients, it’s a delicious way to enjoy a nutritious meal.

Simple and Satisfying: With just a handful of basic ingredients and a slow-simmering process, this dish delivers maximum flavor with minimal fuss.

Customizable Heat: The spice level can be adjusted to suit individual preferences, making it a hit with everyone.

Key Ingredients:

Dried Pinto Beans: The star of the dish, offering a creamy texture and hearty flavor.

Aromatic Base: Yellow onion, green onion, garlic, and fresh cilantro create a fragrant and flavorful foundation.

Green Chiles and Jalapeño: Add a mild heat and depth of flavor that complement the beans perfectly.

Broth: Vegetable or chicken broth enhances the richness and ensures the beans are tender and flavorful.

Bay Leaves: Infuse the dish with a subtle earthy aroma, rounding out the flavor profile.

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:

Soaking the Beans: Soaking the pinto beans overnight helps to soften them and reduce cooking time. Reserving some of the soaking water enhances the flavor and richness of the broth.

Aromatic Base: Sautéing the onions until soft and translucent forms a flavorful base for the beans. Adding green onions, garlic, minced jalapeño, and cilantro further enhances the aromatic profile of the dish.

Green Chiles and Jalapeño: The addition of canned chopped green chiles and fresh jalapeño (half minced and half added whole) provides a mild, yet distinctive heat to the beans. Adjust the amount of jalapeño to control the spiciness.

Cooking Process: Bringing the beans to a boil and then simmering over low heat ensures that they cook evenly and absorb the flavors from the broth and aromatics. Cooking covered for the first hour helps soften the beans, while cooking uncovered in the second hour allows the liquid to reduce and thicken.

Consistency: Check the beans periodically during cooking and add more broth or water as needed to maintain the desired consistency. Cooking them longer, especially uncovered, will yield softer beans.

Seasoning: Season the beans with salt and freshly ground black pepper towards the end of cooking to taste. Removing the bay leaves and the half jalapeño before serving ensures a pleasant dining experience without overpowering heat.

Serving: Serve the beans hot, either as a main dish with rice or as a side dish to complement Mexican meals. Garnish with additional chopped cilantro, a squeeze of lime juice, or a dollop of sour cream if desired.

Storage: Leftover beans can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stove, adding a splash of broth or water to loosen them up if necessary.