Frijoles De La Olla (Pinto Beans)

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Servings: 6 Difficulty: Intermediate
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Traditional Mexican simmered pinto beans with a creamy, rustic texture
Frijoles De La Olla (Pinto Beans recipe image
Frijoles De La Olla (Pinto Beans recipe image
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Frijoles De La Olla (Pinto Beans)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 748.8

Description

These authentic Frijoles De La Olla are a staple of Mexican home cooking, offering a comforting and hearty meal that is both simple to prepare and deeply flavorful. Pinto beans are simmered slowly with salt until they are tender and creamy, then partially mashed to create a rich, thick sauce without the need for heavy cream or fats. Served with warm tortillas and a side of fresh salsa, this dish provides a satisfying, plant-based main course perfect for weeknight dinners or casual gatherings. The earthy taste of the beans pairs beautifully with the acidity of the salsa and the softness of the tortillas, creating a balanced and nourishing experience. This recipe highlights the natural sweetness and texture of the beans, making it a delicious option for vegans and those seeking a low-fat, high-fiber meal that feels like a warm hug in a bowl.

Ingredients

Directions

  1. Wash the pinto beans thoroughly and place them in a large saucepan.
  2. Cover the beans with plenty of water and let them soak overnight.
  3. Drain the soaked beans and rinse the saucepan.
  4. Return the beans to the clean saucepan and cover generously with fresh water.
  5. Bring the water to a boil, then reduce the heat to low.
  6. Cover the pot loosely and simmer the beans until they are almost tender, about 1 hour.
  7. Add more hot water if needed to keep the beans submerged during cooking.
  8. Add the salt and continue cooking until the beans are fully tender, about 15 minutes longer.
  9. Mash some of the beans with a fork or potato masher directly in the pot.
  10. Bring the mixture to a boil and cook until the liquid reduces to a thick, creamy sauce, about 10 to 15 minutes.
  11. Meanwhile, wrap the tortillas in foil and place them in a warm oven to heat through, about 30 minutes.
  12. Serve the beans in individual bowls, accompanied by the warm tortillas and salsa.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 748.8kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 4.9g25%
Cholesterol 0.0mg0%
Sodium 8443.5mg352%
Total Carbohydrate 104.6g35%
Dietary Fiber 11.8g48%
Sugars 2.8g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soaking the beans overnight helps reduce cooking time and improves digestibility. If you forget to soak them, you can use a quick-soak method by boiling them for 2 minutes, then letting them stand covered for an hour.

For a richer flavor, you can add a peeled onion or a clove of garlic to the cooking water, though this traditional recipe relies on the pure taste of the beans.

Leftover beans can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months; thaw overnight before reheating.

The consistency of the beans will thicken as they cool. If reheating, add a splash of water to reach your desired consistency.

Keywords: mexican, pinto beans, frijoles, vegan, simmered beans, healthy dinner, comfort food, plant based, low fat, traditional recipe, bean soup, side dish, main course, homemade, easy cooking, tortillas, salsa, fiber rich, protein
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