Mexican Pinto Beans (Frijoles de la Olla)
Ingredients
- 1 pound dried pinto beans
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, finely chopped
- 2-3 green onions, white and light green parts, finely chopped
- 3 garlic cloves, minced
- 1/3 cup fresh cilantro, chopped
- 1 (4.24-ounce) can chopped green chiles (e.g., Ortega)
- 1 fresh jalapeño pepper, stem and seeds discarded – mince half, leave the other half intact
- 4 cups vegetable broth or chicken broth
- 2 cups reserved water from soaking (add 1/2 cup at a time as needed while cooking)
- 2 bay leaves
Instructions
1. Soak the Beans:
- Soak the beans overnight in water. The next day, reserve 2 cups of the soaking water and discard the rest.
2. Sauté Aromatics:
- Heat the olive oil in a Dutch oven over medium heat.
- Add the yellow onion and sauté for 3-5 minutes, or until softened.
- Stir in the green onions, garlic, minced jalapeño, and cilantro. Cook for an additional 1-2 minutes until fragrant.
3. Combine Ingredients:
- Add the soaked beans, reserved soaking water, green chiles, the other half of the jalapeño, broth, and bay leaves to the pot.
- Stir to combine and bring to a boil.
4. Simmer the Beans:
- Once boiling, reduce the heat to low and cover the pot. Simmer for 1 hour.
- After 1 hour, uncover the pot and continue simmering for another hour, stirring occasionally. Add more broth or water as needed to maintain a creamy texture.
5. Adjust and Finish:
- For softer beans, continue cooking until they reach your desired consistency.
- Season with salt and freshly ground black pepper to taste.
6. Serve:
- Remove the bay leaves and the intact jalapeño half. Serve warm as a side dish or as a base for tacos, burritos, or rice bowls.
Enjoy the authentic, flavorful taste of these hearty Frijoles de la Olla! Perfect for any Mexican-inspired meal. 🌮