Bean Merch Done Right!SHOP NOW

Rock your favorite beans on tees, hats, mugs & more!

Camellia Brand
a bowl of frijoles de la olla

Frijoles de la Olla (Mexican Bean Stew)

4.5 stars 6
rate this recipe
4Really good
3Just good
2So so
1Didnt like it


  • 2 pounds Camellia Brand Pinto Beans, rinsed and drained
  • 14 cups water
  • 2 tablespoons olive oil
  • 1/2 medium onion, sliced in 2 pieces
  • 5 garlic cloves
  • 2-3 teaspoons sea salt
  • Pico de gallo, for serving
  • Bolillo (French bread), for serving
Total time:
2 hours, 10 minutes
Prep time:
10 minutes
Cook time:
2 hours
Serving Size:
1 Cup


  1. Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed.
  2. Serve as a main dish with pico de gallo and bolillo (French bread).

Cook's Note: If your pot releases too much steam during the cooking process, avoid loss of liquid by adding boiling water to the beans as they cook. This will keep your beans from drying out.

Ericka Sanchez is the creator and recipe developer at the award-winning, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

Ingredients used in this Recipe

garlic pinto beans onion olive oil sea salt pico de gallo