Mexican Pot Beans (Frijoles de la Olla)

Name: Mexican Pot Beans (Frijoles de la Olla)
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Cuisine: Mexico
Ingredients: 1 lb (450 g) dried pinto beans (or black beans), picked over and rinsed; 10 cups (2.4 L) water, plus more as needed; 1/2 medium white onion (about 3 oz / 85 g), left whole or halved; 2 garlic cloves, peeled and lightly crushed; 2 tbsp (30 ml) vegetable oil; 1 tsp (6 g) fine salt, or to taste; 1 sprig fresh epazote (optional; or 1/2 tsp / 1 g dried epazote)

Frijoles de la olla Say it: free-HOH-lehs deh lah OH-yah

By the Passport Plate editors. Published November 8, 2026.

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Frijoles de la olla—literally 'beans from the pot'—are a daily staple across Mexico, served at comidas and family tables as a comforting side or a simple meal. Dried beans simmer slowly with onion, garlic, and a little fat until tender and creamy, surrounded by a savory, slightly thick broth. They taste mild, earthy, and deeply satisfying, and they are the foundation for many Mexican dishes, including refried beans, enfrijoladas, and frijoles charros.

Mexican Pot Beans (Frijoles de la Olla)

Frijoles de la olla

Pronounced free-HOH-lehs deh lah OH-yah

Serves: 4
Prep: 15 min
Cook: 1 hr 40 min
Total: 1 hr 55 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

1 lb (450 g)450 g (1 lb) dried pinto beans (or black beans), picked over and rinsed
10 cups (2.4 L)2.4 L (10 cups) water, plus more as needed
1/2 medium white onion (about 3 oz / 85 g), left whole or halved
2 garlic cloves, peeled and lightly crushed
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil
1 tsp (6 g)6 g (1 tsp) fine salt, or to taste
1 sprig fresh epazote (optional; or 1/2 tsp / 1 g dried epazote)

Method

Pick over the beans, discarding stones or shriveled beans, then rinse well. If you have time, soak them overnight in plenty of water and drain; this shortens the simmer and helps the skins stay intact.
In a large heavy pot, combine the drained beans, 10 cups (2.4 L) water, onion, garlic, and vegetable oil. Bring to a boil over high heat, then skim off the foam that rises.
Reduce the heat to low, partially cover, and simmer gently for 1 hour, stirring occasionally and adding hot water if the beans peek above the broth.
If using epazote, add it after the first hour. Continue simmering for 30-60 minutes more, until the beans are fully tender and creamy inside and the broth is lightly thickened.
When the beans are almost tender, stir in the salt. Simmer for another 15-20 minutes so the seasoning settles in, then taste and adjust.
Remove the onion and garlic if you prefer a cleaner broth, or mash them into the pot. Let the beans rest off the heat for 10 minutes; serve warm with plenty of broth.

Regional variants

Black beans are common in southern Mexico and pair beautifully with epazote; some cooks use lard instead of oil for a richer, more traditional pot. A fiesta version adds bacon, chorizo, and chile, but that is really frijoles charros.

Cook's notes

An overnight soak cuts the cooking time by about 30 minutes and gives a clearer broth; if you skip it, expect a longer simmer and add hot water as needed.
Salt near the end—early salting can toughen the skins. The beans should be completely tender before you season.
Leftover broth is excellent for thinning refried beans or making enfrijoladas; mash a few beans into the pot for a creamier body.

Serve with

Warm corn tortillas, Mexican rice, or as a side to eggs, tacos, and grilled meats; serve the broth in bowls.

Make ahead and storage

Cool and refrigerate up to 4 days or freeze up to 3 months; reheat gently with a little water or broth.

Mexican Pot Beans (Frijoles de la Olla)