30-Min Frijoles de la Olla
Creamy, garlicky beans simmered in a single pot with cumin and chilies—a Mexican comfort classic ready in under 30 minutes. Serve with warm tortillas and all your favorite toppings.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 12g
Ingredients
- 2 cans (15 oz each) canned pinto beans, drained and rinsed (or 2 cups cooked beans)
- 1 medium yellow onion, halved
- 2 whole dried chile de árbol or guajillo, stemmed and seeded
- ½ tsp cumin
- 1 cup vegetable broth
- 1 small handful fresh cilantro or lime wedges (optional garnish)
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Add onion halves and toast 2 minutes until edges soften.
- 2
Add drained beans, dried chiles, cumin, and broth. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- 3
Remove from heat. Fish out onion halves and chiles with a slotted spoon and discard (or blend them back in for thicker beans).
- 4
Mash some beans against the pot side with the back of a spoon until broth thickens and becomes creamy, about 1 minute.
- 5
Taste and season with salt and pepper. Top with cilantro and serve hot with warm tortillas.
Tools you’ll need
- large pot (3-4 quart)
- slotted spoon
- wooden spoon
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