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2 small bowls of canal bistro frijoles de olla (mexican pot beans)

Frijoles De Olla (Mexican Pot Beans)

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  1. Rinse the beans in cold water and drain.
  2. In a medium pot combine all the ingredients. Bring the water to a boil. Reduce the heat, cover and simmer for 2 hours or until beans are soft.
  3. To get the beans to a creamy consistency, continue cooking for 30 to 45 more minutes or until the liquid gets creamy. Slide the pot cover around 1/4 inch to let steam out and stir occasionally.
  4. Serve with queso fresco as a soup, side dish or cold with green salads or quinoa.

Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.