Now that’s comfort food — a pot of well-seasoned pinto beans with warm tortillas is hard to beat. Here’s a rich, flavorful, and deeply satisfying pot of pinto beans that can be eaten as-is, mashed into refried beans, or used in tacos, burritos, or just scooped with your tortillas.
🍲 Delicious Pot of Pinto Beans
(Frijoles de la Olla – Traditional Mexican Style)
Serves 6+
🧾 Ingredients
Main:
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2 cups dried pinto beans, rinsed and picked over
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6 cups water (more as needed)
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1/2 medium white onion (left in a chunk or halved)
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2–3 cloves garlic, smashed
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1–2 tsp salt (add later in cooking)
Optional Flavor Add-ins:
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1 bay leaf
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1 dried chile (like guajillo, ancho, or arbol – for depth or heat)
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1/2 tsp cumin
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1 tbsp lard, bacon fat, or olive oil (for richness)
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A few sprigs of cilantro (tied together or added whole)
For Serving:
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Warm tortillas (corn or flour)
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Diced white onion
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Chopped cilantro
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Lime wedges
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Crumbled queso fresco or cotija (optional)
🥣 Instructions
1. Soak the Beans (Optional but Recommended)
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Soak beans overnight in water (at least 6 cups).
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If short on time, use the quick soak method: bring beans and water to a boil, boil for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain before cooking.
2. Cook the Beans
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In a large pot, add soaked (or unsoaked) beans, water, onion, garlic, and any optional add-ins (except salt).
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Bring to a boil, then reduce to a low simmer.
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Cover partially and simmer for 1.5 to 2.5 hours (less if pre-soaked), stirring occasionally and adding water as needed to keep beans covered.
3. Salt & Finish
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Add salt once beans are tender. Adding salt too early can toughen them.
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Simmer for 10–15 more minutes so the salt absorbs into the beans.
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Mash a few beans against the pot sides to thicken the broth slightly if desired.
🌮 How to Eat Them
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Serve in bowls with broth, onion, cilantro, lime, and warm tortillas.
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Mash lightly for a “frijoles refritos” consistency and use as taco filling or side dish.
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Add a fried egg on top for a protein-packed breakfast.
🔥 Chef’s Tips
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If you want to make them extra rich, cook a few strips of bacon, chorizo, or ham in the pot at the beginning.
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Store leftovers in broth so they stay moist and flavorful. They’ll keep in the fridge for up to 5 days or freeze well.