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Frijoles de Olla

Frijoles de Olla

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Frijoles de Olla is basically Mexican beans.  This is the perfect recipe to have on hand when you are looking for a great side dish.  I like to make a batch of these beans to have on hand during the week, as it is perfect as a quick breakfast when an egg is added or alongside some spicy tacos for lunch or dinner.

Frijoles de Olla Recipe

Things have been somewhat slow at the home front with regards to cooking.  I should say, with jaunting down recipes, shooting them, and sharing.  Most of the meals have been quick and easy ones that I can start early in the day, and we can enjoy it after work.  Or they freeze well and we can enjoy when we get back from our work travel.  We are back at home for a while, and I am fine-tuning some new recipes to share.

I have been craving spicy food, and it doesn’t matter which authenticity of spicy food.  I have been making a lot of Mexican food recently, and it just keeps getting better and better.  I made a version of these baked tacos from Baked Bree, the other night using ground turkey, and they were so good we ate them two days in a row, I love a recipe that much.  Then I took some crisp iceberg lettuce and proceeded to turn a classic salad into an extraordinary meal with this Chipotle Ranch Dressing.  Finally, a batch of these beans was made to enjoy throughout the week.

I made a batch of these Mexican Beans for a dinner party the other day, I know, that was bold of me, but they went really well with carnitas and icy cold beers.  The next day the leftovers were great with poached eggs and warm tortillas for brunch.

Recipe:  Frijoles de Olla


2 cups dried pinto beans, picked through to remove pebbles or bad beans
1/4 pound salt pork, finely diced
1/2 yellow onion, finely diced
4 cloves garlic, minced
kosher salt to taste
black pepper to taste

How To:

Soak the beans in warm water for 2 hours.


In a large dutch oven add the salt pork, stirring over medium heat, for 3 minutes.

Add the yellow onion, stir and cook for another 3 minutes

Add the garlic.

Add the drained beans.

Place 6 cups of water in with the beans. Bring to a boil.

Lower the heat to a very low simmer. Cover.

Stirring occasionally until the beans are tender, and the water has become a flavorful broth. This will take about 2 – 2 1/12 hours.

Season with salt and pepper.

Serve immediately or save for later.

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Saturday 2nd of May 2015

I have a tip! Add a fresh jalapeño along with the onion...adds a great taste to your beans! Not spicy at all!

Nutmeg Nanny

Tuesday 30th of April 2013

This is a simply delicious recipe :)


Monday 29th of April 2013

Denise, Welcome home. I'm enamored by this recipe, its simplicity and the user-friendly preparation. Dutch oven magic...perfect!