Frijoles de Olla (Stewed Pot Beans)

  • Serves

    serves 6


These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.


  • 1 lb. dried pinto beans
  • 12 small white onion, thinly sliced
  • 2 tbsp. lard or canola oil
  • Kosher salt, to taste
  • Crema (available at or sour cream, for garnish
  • 1 cup shredded queso Oaxaca (available at or mozzarella
  • Blistered serrano chiles, for serving
  • Warm tortillas, for serving


Step 1

Bring beans, onion, lard, and 10 cups warm water to a boil in a 4-qt. saucepan over medium-high heat. Reduce heat to medium-low, and cook, covered and stirring occasionally, until beans are just tender and begin to split open, about 2 hours. Add salt, and continue cooking, mashing some of the beans in the pot as they cook, until beans are completely soft, about 30 minutes more.

Step 2

To serve, ladle beans into serving bowls and garnish with a spoonful of crema and some of the cheese. Serve with chiles and tortillas.

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