Mexican Pinto Beans Recipe (Frijoles de la Olla)
Frijoles de la Olla (Mexican Pinto Beans Recipe) – Zesty beans, made on the stovetop, as Instant Pot Pinto Beans, or as Crockpot Pinto Beans!
Why We Love This Mexican Pinto Beans Recipe
These simple Mexican Pinto Beans offer a clean, yet rich almost-meaty flavor, with a pop of freshness. They are tender, comforting, and surprisingly healthy!
If you have ever had delicious pinto or refried beans from your favorite Mexican restaurant, these recipes are not-so-surprisingly easy to replicate right at home. After all, they are just boiled beans with a few key ingredients.
These Frijoles de la Olla, loosely translated “Pot Beans” or “Baked Bean Stew” are so simplistic and perfect!
Also, I’m thrilled to tell you, that you can make this recipe on the stovetop, in your Instant Pot, or in a slow cooker. It makes no difference in taste and texture. You can even skip the bean soaking with certain methods.
Frijoles de la Olla Ingredients
- Dry Pinto Beans – Soaked or unsoaked depending on the cooking method.
- Onion – Rounds out all the flavors and adds in another texture.
- Garlic – Adds a great flavor to help build on the natural flavor of the beans.
- Salt – Added to taste
- Pico De Gallo – Added at the end for a pop of fresh flavor.
- Ham Bone – Completely optional.
- Water or Broth – if using broth as the liquid, you can add less salt.
Do I Have to Use a Ham Bone?
A note about the ham bone… I almost posted this recipe without the ham bone. Yet in the end, I decided to add it and give the disclaimer that it is optional.
Beans cooked with a hambone (usually kept in the freezer after a holiday ham is gone) are ultra-rich and silky with a much deeper fatty flavor. They taste succulent and luxurious. If you don’t have a leftover ham bone, you can buy a ham hock at your local grocery store, or even throw in some diced bacon to add porky richness.
Yet here’s the thing. Even without the pork, these beans provide a deep robust flavor. You can make a healthy vegan version, without really missing out on the flavor.
Both of my kids prefer this recipe without the hambone, even though they love the flavor a hambone creates in our navy bean soup recipe. They feel the pork overshadows the bean flavor of the pintos. Yet, the grownups like the addition of the hambone.
The truth is, you can’t go wrong either way. If you have a hambone, throw it in. If not, don’t go out of your way to find one. *wink*
Do Pinto Beans Have To Be Soaked Before Cooking?
That depends on the cooking method you select. If you plan to simmer the beans on the stovetop, it is worth soaking them overnight before cooking.
Soaking the beans allows them to soften and plump before cooking. Therefore, it reduces the cooking time and gives them a fine silky texture.
Because the beans are sitting in water, undisturbed, it actually helps to protect the beans’ appearance as well. Beans that are boiled, unsoaked, are jostled around in the boiling water for much longer than soaked beans, and are therefore more likely to break apart or lose their skins.
It should be noted that even after soaking beans overnight, they take a varied amount of time to cook, based on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months or even years.
If cooking beans in an electric pressure cooker, there is no need to soak the beans. The Instant Pot will compress the soaking and cooking times into one neat package.
With a slow cooker, you can go either way. You do not have to soak the beans. Yet if you do, they will cook much faster.
If you plan to set the slow cooker in the morning before work and enjoy the pinto beans later in the evening, there’s no need to soak them. You could even cook them in a slow cooker overnight as you sleep.
How To Make Pinto Beans On the Stove Top
- Soak. Place the dried beans in a large bowl. Fill the bowl with water, and let the beans soak overnight. The package of dried beans you buy may have a quick no-soak method written on the back, and it will work. However, beans tend to have a better overall texture when they have been soaked, and they definitely cook faster!
- Season. Place the beans in a large pot with a heavy lid. Add the onion wedges, garlic, and hambone if using. Note, if you don’t have a ham bone in your freezer (from a past holiday ham) you can add bacon here or skip the pork altogether for a vegan version. My kids actually prefer these beans without pork. They say it has a cleaner beany flavor.
- Simmer. Pour in enough water to cover the beans. Cover and bring to a simmer. Then reduce the heat and simmer until the beans are very soft.
- Add Freshness! Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo and season with salt if needed.
Instant Pot Pinto Beans Method (No-Soak)
- Skip the Soak. When you cook beans with an electric pressure cooker, you do not have to soak the beans beforehand.
- Season. Place the beans in a large Instant Pot. Add the onion wedges, garlic, and hambone if using. (Again, skip the hambone for a vegan option.)
- Set. Add water and lock the lid into place. Cook on Pressure Cook High. Then perform a natural release.
- Add Freshness! Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo.
How to Cook Pinto Beans in the Slow Cooker
- Season. Place the dried beans in a large slow cooker. Add the onion wedges, garlic, and hambone if using. (You do not have to soak the beans for this method.)
- Pour in water and set the slow cooker on HIGH for 8-10 hours or on LOW for 15-17 hours.
- Add Freshness! Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo, and salt if needed.
Serving Suggestions
These festive Mexican Pinto Beans go with all your Favorite Mexican Dishes! They are perfect paired with fluffy white rice and a side of vegetables for an nutritious vegetarian meal, or as a side dish to all of your favorite Mexican-inspired meals. Here are some of my favorites:
- Chicken Enchiladas Salsa Verde
- Chicken Enchiladas Suizas
- Perfect Tamale Pie
- Crockpot Chicken Tacos
- Slow Cooker Carnitas
- Quick Carne Asada
- Authentic Mexican Sopes
- Cheesy Enchilada Rice
- Perfect Spanish Rice
- How To Make Chilaquiles
- Burritos or Burrito Bowls
Get the Full Printable Mexican Pinto Beans Recipe (Frijoles de la Olla) Below with All Three Cooking Methods!
Frequently Asked Questions
What Do You Add To Beans For Flavor?
The great thing about pinto beans is that they have such a strong meaty flavor on their own.
You do not need to add all sorts of herbs and spices to enhance the flavor. Just a few simple ingredients will do.
As mentioned above, just salt, onions, garlic, and some fresh pico de gallo at the end will give them a brilliant flavor with tons of contrast!
What Is In Pico De Gallo?
You can buy fresh-made pico de gallo at most large grocery stores, in the produce department. However, if you would like to make it from scratch, simply dice fresh tomatoes, sweet onions, cilantro, and jalapeno peppers. Mix equal parts of the diced tomatoes and onion, then add in the fresh cilantro and jalapeno to taste.
Is This Mexican Beans Recipe Vegetarian?
The hambone (or bacon) is completely optional. It does provide a deep rich flavor, but as mentioned before, my kids prefer the vegetarian Frijoles de la Olla, because they say it has a cleaner flavor. It’s your call.
If you skip the hambone this recipe is vegetarian and vegan.
How Long Does This Recipe Last?
Homemade cooked pinto beans will stay good in the refrigerator in an airtight container for up to 4 days. Simply reheat in the microwave when you are ready to have some more!
Can I Freeze Leftover Mexican Pinto Beans?
Definitely! Freeze the cooled and cooked beans in a freezer safe bag or other container in the freezer for up to 3 months. Thaw in the refrigerator overnight before warming up and serving.
Do I Need To Add In Salt?
Hambones provide a lot of salt, so you will not want to salt the beans until the end. If you plan to skip the hambone, you can add 1 ½ teaspoon salt at the beginning of the cooking process in this Mexican beans recipe, and then taste again at the end to see if you want any more!
Can I Add Other Spices To Mexican-Style Pinto Beans?
Of course, you can! Ground cumin, smoked paprika, chili powder, bay leaves, Mexican oregano, Adobo seasoning, chipotle peppers, or green chilies are all good options.
Looking for More Bean Recipes? Be Sure to Try:
- Refried Beans
- Butter Bean Recipe
- Vegetarian Navy Bean Soup
- 15 Bean Salad
- Red Beans and Rice
- Artichoke White Bean Salad
Mexican Pinto Beans Recipe (Frijoles de la Olla)
Ingredients
- 1 pound dried pinto beans
- ½ sweet onion, cut into large wedges
- 4-6 cloves garlic, smashed
- 1 hambone *optional (Could use diced bacon, or skip for vegetarian. )
- 1 cup pico de gallo
- Water
- Salt
Instructions
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
I have never made anything like this and could not believe how delicious it was! Everyone loved it!
This is such an amazing recipe! I love how flavorful it is! A must-have for Cinco de Mayo!
Amazing!! I used a combination of diced ham and bacon and everyone loved these! So easy too.
Pingback: what to serve with barbacoa beef
These beans were awesome!!! I was having difficulty finding a ham bone so I used a pound of bacon. Made them nice and meaty. I also used dices garlic (the equivalent of 6 cloves). So I couldn’t remove it before serving. Left the onions in as well when I served. We will definitely be making them again. My beans were on the older side and needed to be cooked in the Instant Pot for about 55 minutes to get them tender. I am so happy that I stumbled upon your website. I will be looking for more yummy recipes
Thank you
Pingback: 8 Delicious Side Dishes To Serve With Pork Chile Verde - Butter And Salt Gatherings
Pingback: What To Serve With Barbacoa Beef?
Can I leave the meat from the hambone in these bean.
Hi Ana, Absolutely!
Pingback: Mexican Pinto Beans - Minneopa Orchards
Pingback: What To Serve With Barbacoa Beef - 13 Tasty Side Dishes - Pantry & Larder
Pingback: 17 Best Recipes with Pinto Beans - Top Recipes