Nothing beats a warm pot of delicious pinto beans paired with fresh tortillas — it’s simple, hearty, and packed with flavor. Here’s a tried-and-true recipe that delivers creamy, well-seasoned beans, perfect for scooping, wrapping, or eating with a spoon.
🫘 Delicious Pot of Pinto Beans (Frijoles de la Olla)
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 1.5–2.5 hours (or use a pressure cooker/slow cooker)
Soaking: Optional, but reduces cook time
🧾 Ingredients:
-
2 cups dried pinto beans, rinsed (about 1 lb)
-
6 cups water (plus more as needed)
-
2 tbsp neutral oil, bacon fat, or lard
-
½ onion, peeled but left whole or halved
-
2 cloves garlic, smashed
-
1½ tsp salt (add after beans are tender)
-
1 tsp black pepper
-
Optional: 1 bay leaf or a pinch of epazote for digestion
🧑🍳 Instructions:
🔹 1. Optional Soak
-
Soak beans overnight in a large bowl of water (or do a quick soak: boil beans for 5 minutes, then turn off heat and let sit 1 hour).
-
Drain and rinse.
🔹 2. Simmer the Beans
-
In a large pot or Dutch oven, combine beans, water, onion, garlic, and oil or fat.
-
Bring to a boil, then reduce heat to low.
-
Simmer gently, uncovered, for 1.5 to 2.5 hours, until beans are soft and creamy. Stir occasionally and add water as needed to keep beans submerged.
🔹 3. Season
-
Once beans are tender, stir in salt and pepper.
-
Remove onion and bay leaf (if used).
-
Simmer another 10–15 minutes to let flavors meld.
🥄 Serving Ideas:
-
Spoon over warm tortillas with queso fresco, salsa, and avocado
-
Mash slightly for refried-style beans
-
Serve with grilled meats, rice, or eggs
-
Add a sprinkle of chopped cilantro or lime juice for brightness
⚡ Shortcuts:
🔸 Instant Pot (No Soak)
-
Add all ingredients except salt to the pot
-
Pressure cook on High for 35–40 minutes
-
Natural release 15 minutes, then add salt
🔸 Slow Cooker (6–8 hours on Low)
-
Great hands-off option — same ingredient list, just cook low and slow.
🌶️ Flavor Boosters (optional):
-
1 chipotle pepper in adobo (for smoky heat)
-
Diced jalapeño or serrano
-
Cumin or Mexican oregano
-
Chopped tomato or tomato paste added in the last 30 minutes