5.0 from 3 votes

Frijoles de la olla (Mexican Beans)

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Frijoles de la Olla (Mexican Beans) encapsulate the essence of Mexican cuisine. It represents the history and soul of what having a Mexican dish on the table is all about. Likewise, it showcases how fortunate we are to have such an amazing dish to enjoy.

A bowl with frijoles de la olla (Mexican beans).

Frijoles Tradition

Frijoles de la olla is, arguably, the most used side dish in Mexican cuisine. It embodies the warmth and rich flavors that are at the heart of Mexican cooking. Not only can it be used as a side, but also as a main dish. The beans are Slow-cooked while they infuse in the aromas of garlic, onion, and epazote. They are a staple of every rural Mexican household. Frijoles de la Olla is more than just a dish, it is a testament to the richness of Mexican culture and traditions.

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

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Frijoles de la olla (Mexican Beans)

Recipe by Villa Cocina
5.0 from 3 votes
Course: 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: First of all, Family has always been important to me. Without doubt, 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. You can consider this particular combination a gift from my father indeed. It has AMAZING toppings that are hard to beat. If love for beans had a name, it would surely be my dad’s.

Frijoles de la Olla (Mexican beans) topped with pico de Gallo, chicharrones, and serrano pepper.

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. 

Beans topped with pico de Gallo and cilantro

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

3rd combination of toppings: We have to start by acknowledging the chicharrones! These delicious crispy pork rinds add flavor and TEXTURE. In addition, you will need avocado for your daily dose of creaminess. Lastly, open up the flavors with a touch of lime juice. Another WIN, if you ask me. 

avocado and pork rinds

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

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