Name: Frijoles de la Olla
Prep time: 5 min
Cook time: 30 min
Yield: 6-8 Servings
Ingredients: 1 teaspoon sea salt; 2 tablespoons dried garlic; 1/3 cup dried onion; 2 teaspoons Dried Mexican oregano; 3 cups dried pinto beans; 6 cups vegetable broth (or water)

Frijoles de la Olla

By :Meals in a Jar Cookbook by Pamela Ellgen

Sweet pinto beans simmered in a rich, garlicky broth are comforting and make a delicious complete meal. I adapted the recipe from vegan chef Roberto Martin’s book, Vegan Cooking for Carnivores. Preparing the meal in a jar ahead of time makes it really easy to whip up this dish. It borders on a soup, which I love, and gets better after it sits for a while. Jar size: 3½ to 4 cups

Course

Soup

Cuisine

Mexican

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Gluten Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Garlic, Onion, Pinto Beans, Vegetable Broth, Water

Prep Time

5 minutes

Cook Time

30 minutes

Servings

6-8 Servings

Ingredients

Dry ingredients

1 teaspoon sea salt
2 tablespoons dried garlic
1/3 cup dried onion
2 teaspoons Dried Mexican oregano
3 cups dried pinto beans

For cooking and serving

6 cups vegetable broth or water

Course

Soup

Cuisine

Mexican

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Gluten Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Garlic, Onion, Pinto Beans, Vegetable Broth, Water

Prep Time

5 minutes

Cook Time

30 minutes

Servings

6-8 Servings

Ingredients

Dry ingredients

1 teaspoon sea salt
2 tablespoons dried garlic
1/3 cup dried onion
2 teaspoons Dried Mexican oregano
3 cups dried pinto beans

For cooking and serving

6 cups vegetable broth or water

Instructions

Preparation:

Layer the dry ingredients in the jar in the order listed.

To Cook:

Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on high for 30 minutes. Allow the steam pressure to release naturally for 20 minutes.

Recipe Notes

Serving Tip: These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.

Meals in a Jar Cookbook by Pamela Ellgen

Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.