🫘 Perfect Pinto Beans (Frijoles de la Olla)
📝 Ingredients:
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2 cups dried pinto beans, rinsed
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8 cups water (or enough to cover by 2–3 inches)
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½ onion, peeled (leave it whole or chop if you like)
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2–3 cloves garlic, smashed
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1–2 teaspoons salt, to taste
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1 tablespoon lard, bacon fat, or olive oil (optional, but adds richness)
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Optional extras: bay leaf, cumin, jalapeño, smoked paprika, or a ham hock
🔥 Instructions:
1. Soak the Beans (Optional but helpful)
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Overnight method: Soak beans in plenty of water overnight. Drain and rinse before cooking.
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Quick soak: Bring beans and water to a boil for 5 minutes, then turn off heat, cover, and soak for 1 hour. Drain.
2. Cook the Beans
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In a large pot, add soaked beans, fresh water, onion, garlic, and optional flavorings (not salt yet).
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Bring to a boil, then lower to a simmer.
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Simmer uncovered or partially covered for 1.5 to 2.5 hours, or until beans are tender and creamy. Stir occasionally and add more water if needed.
3. Season
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When beans are tender, stir in salt and optional fat (lard, oil, or bacon drippings).
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Let simmer another 10–15 minutes for flavor to deepen.
🍽️ Serve With:
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Warm corn or flour tortillas
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Chopped cilantro, diced onions, or cheese
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A side of rice or huevos
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Mash them lightly for refried-style beans
🌶️ Optional Add-Ins for Extra Flavor:
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Chorizo or bacon: Sauté first and add to the beans
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Diced tomato and green chile
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Cilantro stems while cooking, then remove before serving
Would you like a pressure cooker or Instant Pot version of this too?