Here’s a simple and flavorful recipe for Frijoles Pintos (Mexican Pinto Beans) — hearty, comforting, and full of traditional flavor. You can make them from scratch with dried beans or quick and easy using canned beans.
🫘 Frijoles Pintos (Mexican Pinto Beans)
🍽️ Serves: 4–6
🕐 Cook Time:
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With dried beans: ~1.5–2.5 hours
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With canned beans: ~30 minutes
🧂 Ingredients:
If using dried beans:
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2 cups dried pinto beans, rinsed and soaked overnight or quick-soaked
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6 cups water or broth
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1 bay leaf (optional)
For flavoring (use with dried or canned beans):
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2–3 tbsp oil, bacon fat, or lard
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1 small onion, chopped
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3 cloves garlic, minced
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1–2 jalapeños or serranos, chopped (optional, for heat)
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1 tsp ground cumin
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1 tsp chili powder
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Salt and pepper to taste
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1/2 tsp oregano (Mexican oregano preferred)
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1 (14 oz) can diced tomatoes (optional for more saucy beans)
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1/4 cup cilantro, chopped (optional)
🍳 Instructions:
Option 1: From dried beans (traditional method)
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Soak the beans overnight or use the quick-soak method (boil beans for 2 minutes, cover, and let sit for 1 hour).
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Drain soaked beans and place in a large pot with 6 cups water or broth and bay leaf.
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Simmer uncovered for 1.5–2 hours, until beans are tender. Skim foam as needed. Add more water if needed.
Option 2: Using canned beans (faster)
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Use 2–3 cans (15 oz each) of pinto beans, drained and rinsed.
🔥 Flavor the beans:
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In a skillet or pot, heat oil/lard over medium heat.
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Sauté onion until soft (4–5 min), then add garlic and chili, cooking until fragrant.
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Add cumin, chili powder, oregano, and stir.
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Add cooked (or canned) beans and stir to coat with seasonings.
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If desired, add diced tomatoes and simmer for 15–20 minutes. Add bean broth or water to desired consistency.
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Season with salt and pepper to taste.
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Stir in fresh cilantro before serving.
🍴 How to Serve:
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With rice (classic arroz y frijoles)
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Alongside tacos, enchiladas, or grilled meats
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Mash slightly for refried beans
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Spoon into burritos, tostadas, or nachos