Frijoles de Olla

Frijoles de Olla


"Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!"

Ingredients 3 h 5 m {{adjustedServings}} servings 196 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.
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Reviews 21

  1. 27 Ratings

Taunte Sara

This is very similar to how I cook beans which I use for all my "bean" recipes; chili, refried beans, burritos, etc. Rather than posting another similar recipe on this site, these are the slight changes I make to this recipe: Bacon fat instead of lard definately enhances the flavour. Reduce the water to 5 cups and dump everything cold into a slowcooker either at night and cook overnight on low or in the morning and cook all day. Definately wait to add the salt til the end for nice tender beans. Also, if you pour the beans into canning jars and seal while still piping hot and let them sit on the counter to cool (you'll hear the lid "pop" when they're sealed), they will last for weeks if not longer in your refrigerator. I always cook a lot of beans at once so I have some on hand since I will never use canned beans.


This is the only way that pinto beans should be cooked. This recipe appears to be identical to the one my family uses (in their head). In place of lard, we usually use cubed pieces of salt pork, but have also used bacon in a pinch (or vegetable shortening if cooking for our vegetarian friends). Some brands of dry pinto beans contain bits of dirt and such that you will want to make sure don't end up on your dinner plate. To clean, just pour them onto your countertop and make sure that only beans go into your colander. Give them a quick rinse and then pour them into your pot. (My mother also taught me to remove the ones that floated to the top at this point, but she never really gave me a good reason for doing so. And so I still do it.) Also, be sure to check on them periodically to ensure they aren’t running short on water and/or secretly beginning to stick to the bottom of your pan. Leftovers freeze well, but they are also excellent in breakfast tacos. Try mixing a bit in with your scrambled eggs. Or make refried beans with chorizo--and don’t forget to sprinkle some grated cheddar cheese into your taco! :)


Brown beans are a inexpensive, simple meal topped with chopped onion and paired with cornbread. You can speed up the process by using a pressure cooker at 15lbs for about 30 to 45 minutes. Also, be sure to follow the recipe and add the salt later; the beans will not become as tender if you add the salt before cooking.