Frijoles de la olla (Mexican Beans)

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YouTube Video tutorial on how to make Frijoles de la Olla.

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Frijoles de la olla (Mexican Beans)

Recipe by Villa CocinaCourse: Main, SidesCuisine: MexicanDifficulty: Easy


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Frijoles de la olla is a staple of Mexican cuisine. Their fresh, delicious flavor has satisfied the hunger of familiar across Mexico. It’s been the perfect, inexpensive meal; after a busy, hard day working the field. This recipe is not only about the clay pot, but about the memories in-beaded in you, through food. A pot filled with creamy, tender beans is my favorite. And, by adding a few toppings it becomes a complete meal. Its almost impossible not to fall in love with these Mexican beans. 


  • 1 lb peruano beans

  • 1/2 ea white onion 

  • 1 ea head garlic, slice end off 

  • 12 cups water 

  • Salt to taste

  • Herbs 

  • 3 ea sprigs oregano, fresh 

  • 2 ea sprigs epazote, fresh  

  • 3 ea bay leaves


  • Sort through the beans to remove any broken/damaged ones, stones or dirt. Rinse and drain the water. Pour the beans into the clay or regular large pot. Add the onion, garlic, bay leaves, oregano, epazote and water. 
  • Bring to a boil over medium-high heat. If you are using a clay pot: Start it on medium-low, and increase the heat gradually until you reach a full boil. It will take a bit longer to reach the right temperature. But; once it does, the pot retains the heat beautifully. 
  • Once boiling, lower the heat to medium-low. Let it reach a gentle simmer. Cover and cook for about 2 hrs or until the beans are creamy, and tender. 
  • Remove the onion and garlic, discard. Stir in the salt and serve in bowls. Add toppings of your choice for a full meal. See below for examples/options. ENJOY with corn tortillas

Recipe Video

Topping options for frijoles de la olla

My Fathers WAY- Family has always been important to me. I cherish every memory of my childhood spent in my beautiful Mexico. My father instilled in us the love for our roots, culture and food. Frijoles de la olla is truely one of his weaknesses. The love and devotion he puts into this meal, makes it one worthy of sharing. Here is a gift from my father, AMAZING toppings that are hard to beat. 

Pico de Gallo (omit the pepper) – Serrano (sliced) –  Green mango (diced) – Radishes (sliced) – Queso fresco (crumbled)/ Panela cheese (cubed) – Chicharrones

2nd combination of toppings  – this one right here is incredibly aromatic and flavorful. The mint and oregano make a statement that’s hard to miss. The acidity from the pico de Gallo brightens the dish and the salsa brings out the Mexican in you. 

Mexican salsaPico de Gallo (omit the pepper ) – Mint leaves (sliced)- Mexican oregano – Queso fresco (crumbled)

3rd combination of toppings: We must start by acknowledging the chicharrones! Delicious crispy pork rinds to add flavor, and TEXTURE. Add avocado for your daily dose of creaminess. And, open up the flavors with a touch of lime juice. Another WIN, if you ask me. 

Frijoles de la olla

Chicharrones (pork rinds) – Panela cheese (cubed) – Spring onions (sliced) –  Radishes (sliced) – Chile de arbol (broken) – Avocado (diced) –  Lime juice

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