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Mexican Pot Beans Frijoles de Olla mexicanplease.com
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4.7 from 13 votes

Beans, Beans, Beans -- Frijoles de Olla

A pot of homemade beans not only tastes better than canned beans, but they can also be stored in the freezer for months at a time.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Servings: 12 (6 cups)
Calories: 120kcal
Author: Patrick Calhoun | Mexican Please


  • 2 cups dried beans
  • 1 small onion
  • 2-3 tablespoons lard (optional)
  • 1 teaspoon salt (plus more to taste)
  • 2-3 quarts water


  • Sort through the beans and discard any rocks or shriveled beans.  Rinse the beans and drain well.
  • Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans.  Add the roughly chopped onion and 2-3 tablespoons of lard.
  • Bring to a boil.  Reduce heat to a simmer and partially cover.  Let simmer for 1.5-2 hours.
  • Ensure that the water level is well above the beans by adding more water if you need to.
  • Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.
  • Once they are close add 1 teaspoon of salt and simmer for another 10-15 minutes.  Salt to taste and add more if necessary.  (I probably used a heaping 2 teaspoons total for this batch.)
  • If you want, portion into 1 cup sized bags (or jars). Include plenty of the broth in the portion bags.  They will keep in the fridge for a few days, or in the freezer for months at a time.


Beans are hyper-sensitive to salt amount so be sure to do lots of taste testing towards the end of the simmer -- I used a heaping 2 teaspoons of salt total for this batch.


Calories: 120kcal