Frijoles En Olla

This is one of my favorite recipes for several reasons: it’s easy, it’s delicious, and it can span across several meals. On day one, it’s a great bean soup, best served with a delicious flank steak and cornbread or tamales. The next day, the leftovers are the basis of delicious refried beans to go with a Mexican meal.


  • 5 cups dry pinto beans
  • 6 slices bacon, quartered (or bacon end pieces)
  • 2 medium onions, quartered
  • 10+ cups water
  • 10 cloves garlic, broken
  • 1.5 tablespoons seasoning salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Pepper, as desired


  • Thoroughly wash the beans. Place them in a large pot with the water, onions and bacon. Slowly bring to a boil, reduce heat and continue to gently boil for 2 minutes. Reduce heat, cover and simmer for 1.5 hours. Be sure to check often, stir gently, and add water if necessary.
  • Add remaining ingredients. Stir well, but carefully. Simmer for 1 hour.
  • Taste-test the broth; add spices as desired. Simmer for 30 minutes more. The final product should be soupy. Serve and enjoy!
  • I usually serve this for dinner the first day with cornbread, then use the leftovers to make refried beans the next day, as part of a taco dinner. Yummy!

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About the Author

Wendell T. Harness

I’ve been building online properties since the late 1980’s and transitioned to web design in 1999. I formed Harness Media in 2005 to help businesses grow through online marketing. I also talk to cats in a silly voice.

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