Frijoles de OllaA simmering pot of beans, called frijoles de olla, is basic to Mexican cooking. It's easy to make, but does take a watchful eye to avoid scorching the beans. The finished pot of soupy beans are delicious just as they are, or can be used as a base for other bean dishes. Cook beans 1 day ahead for best flavor. Presoaking is not required. Mexican cooks rarely soak beans before cooking, and I do follow their method.