Wednesday, September 1, 2010

Frijoles de Olla

This is a plan ahead side because you need to soak the beans and they take a few hours to cook. I didnt actually make these for any particular meal, I made them to go straight into the freezer for later meals. After reading the ingredients for refried beans I realized just how unhealthy they can be, so decided to make my own! After these are cooked you can scoop some out and puree to thicken it up, or you can puree the entire batch. These are great as a side, on burritos, in taco meat, on tostadas, the possibilities are endless!

Frijoles de Olla (Pot Beans)

2C dried pinto beans
1C chicken stock
Water- Enough to cover the beans
1 head of garlic- peeled and chopped
2t chili powder
2t cumin
1/4t chili flakes
1t dried oregeno
1/2 onion-chopped
1-2 jalapenos, minced
1t salt

- Pick through the beans and rinse carefully looking for any grit. Let soak overnight.
- Place beans in a stock pot. Add chicken stock and enough water to cover the beans. Add the remaining ingredietns except for the salt. Bring beans to a boil over high heat; reduce to low and simmer uncovered. Plan on a cooking time of 3-4 hours.
- After 1 hour stir the beans and check water level. If there isnt at least 1in more water than beans, add enough hot water to cover the beans. Keep checking and adding water as needed. Add salt the last hour and continue simmering.
- There should be extra liquid at the end of cooking, but it should not be soupy.


  1. Keith in NashvilleAugust 27, 2013 at 3:43 PM

    Do you ever use a pressure cooker for dried beans? I find it takes only about 40-45 minutes to go from dried to cooked.

  2. I have with terrific results. Refried beans within an hour and so much better than canned.