Frijoles de la Olla – Stewed Pinto Beans

Name: Frijoles de la Olla – Stewed Pinto Beans
Prep time: 10M
Total time: 100M
Yield: 6-8 Servings
Cuisine: Mexican
Ingredients: 1 bag Pinto Beans; 6 cups water; ½ small white onion, peeled; 1 tbsp. Minced Garlic; 2 Bay Leaf; ½ tsp. Sea Salt; 2 tbsp. Extra Virgin Olive Oil; ½ cup minced white onion; 1 tbsp. Minced Garlic; 4 cans Organic Pinto Beans; 2 packets Powdered Vegetable Flavored Bouillon; 3 Bay Leaf; 1 tsp. Sea Salt; 2 cups finely chopped white onion; 4-5 radishes, thinly sliced; 1 tbsp. finely chopped fresh cilantro, for garnish, optional; 12 Corn Tortillas; 3 limes, cut into wedges

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<h2 class="subheader">Two Easy Methods with Canned or Dried Beans</h2> Nothing says Mexican home cooking like a warm pot of beans, Frijoles de la Olla – Stewed Pinto Beans. We’ll show you how to easily master this classic using GOYA® <a href="https://www.goya.com/en/products/pinto-beans-dry/">Pinto Beans</a> simmered with onion, garlic, and bay leaf for a rich, authentic flavor. Choose the traditional route with dried beans—slow-cooked until perfectly creamy—or grab the canned version for a quick, busy-day alternative. Enjoy them as the perfect side dish, taco base, soup, plant-based apps, or even as the main course. Either way, these beans deliver a comforting, homey touch that will leave everyone asking for seconds.

Total Time

100m

(plus soaking time)

Prep Time:10m

Cook Time:1h 30m

Yields:6-8 Servings

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Ingredients

For dried bean preparation:

1 bag
(1 lb.)

dried GOYA® Pinto Beans

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6 cups

water

small white onion, peeled

1 tbsp.

GOYA® Minced Garlic

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GOYA® Bay Leaf

½ tsp.

GOYA® Sea Salt, to taste

For canned bean preparation:

2 tbsp.

GOYA® Extra Virgin Olive Oil

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½ cup

minced white onion

1 tbsp.

GOYA® Minced Garlic

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4 cans
(15.5 oz.)

GOYA® Organic Pinto Beans, or <a href="https://www.goya.com/en/products/pinto-beans-can/">GOYA® Pinto Beans</a>, drained (not rinsed)

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2 packets

GOYA® Powdered Vegetable Flavored Bouillon, mixed with 2 cups hot water

GOYA® Bay Leaf

1 tsp.

GOYA® Sea Salt

For serving:

2 cups

finely chopped white onion

4-5

radishes, thinly sliced

1 tbsp.

finely chopped fresh cilantro, for garnish, optional

GOYA® Corn Tortillas, lightly charred (see tip below)

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limes, cut into wedges

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Directions

Kitchen View

For dried bean preparation:

Step 1

Yield: 6-8 servings, Prep Time: 10 minutes, Cook Time: 1 hour 30 minutes, Total Time: 1 hour 40 minutes (plus soaking time) Rinse and soak beans for at least 3 hours, or overnight, in refrigerator. Drain when ready to cook.

Step 2

In a Dutch oven or heavy-bottom pot, add soaked beans, 6 cups water, onion, garlic and bay leaves. Bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour to 1 hour 30 minutes.

Step 3

Discard bay leaves; season with salt. If the beans liquid is too thick, add water, 1/2 cup at a time, until desired consistency is reached.

For canned bean preparation:

Step 4

Yield: 6-8 servings, Prep Time: 8 minutes, Cook Time: 12 minutes, Total Time: 20 minutes Heat oil in medium pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, vegetable bouillon mixture and bay leaves, and bring to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with salt.

Step 5

For serving: Garnish beans with onion, radish and cilantro, if desired. Serve with tortillas and lime wedges and enjoy. Serving Suggestion: There are many ways to enjoy Frijoles de la Olla. For a classic approach, garnish the beans with Mexican crema or queso fresco, diced tomatoes, and fresh cilantro, if desired. Serve alongside toasted GOYA® <a href="https://www.goya.com/en/products/corn-tortillas/">Corn Tortillas</a> and rice for a complete meal. As a side dish, pair the beans with tacos, enchiladas, chiles rellenos, or scrambled or fried eggs for a hearty breakfast. For creative twists, use them as a taco or burrito filling with additional toppings, or incorporate them into salads or rice bowls for a modern take. How to Store and Reheat Frijoles de la Olla: Once the Frijoles de la Olla are fully cooked, allow them to cool to room temperature. Transfer them to an airtight container and refrigerate for up to 4–5 days. For longer storage, freeze the beans in a non-metal, airtight container, leaving space for expansion for up to 3 months. When ready to serve, thaw the beans overnight in the refrigerator and reheat gently in a large pot over medium-low heat, adding a splash of water if needed, until fully heated through.

There are two easy ways to char tortillas:

Method 1: Use tongs to quickly char the tortillas in a hot cast-iron skillet over medium-high heat for 15–30 seconds per side, until lightly charred. The tongs make it easy to flip and turn the tortillas without burning your fingers.

Method 2: Char the tortillas directly over a medium-low gas burner, flipping them as soon as they begin to char. This method works even faster and gives a nice smoky flavor.

There are two easy ways to char tortillas:

Method 1: Use tongs to quickly char the tortillas in a hot cast-iron skillet over medium-high heat for 15–30 seconds per side, until lightly charred. The tongs make it easy to flip and turn the tortillas without burning your fingers. Method 2: Char the tortillas directly over a medium-low gas burner, flipping them as soon as they begin to char. This method works even faster and gives a nice smoky flavor.