Pinto Beans

Growing up, I had Pinto Beans (frijoles de olla) almost every day. I actually hated beans for a while, but now, as mother who needs to find a healthy and economical way to feed my kids, I find myself turning to this classic dish. Beans are the highest quality protein you can get for your dollar, and they are so healthy for you.

Basic Ingredients

• Pinto beans
• Water
• Onion
• Bit of olive oil

Unlike refried beans which are made with this method and then fried in lard, beans from the pot are just beans boiled in water with a little oil and onion. (I add extra stuff….we’ll get to that in a sec.)

Get about a pound of dried pinto beans and rinse them out. Be sure to pick through to remove any grit..sometimes it gets in the bag.

Then, put them in a 6-quart stock pot—I use my Dutch oven—and add ten cups of water and chopped onion. To make them vegetarian, put about two tablespoons of olive oil in as well. This is what I do during the year, but for the holidays, I add lard for a little bit of extra flavor.

Bring to a boil, then cover and simmer for about two hours. The water will have cooked down and at this point you can mash them up a bit, add shredded cheese to your liking, and salt.

Serving Suggestions

Enjoy Pinto Beans with most Mexican dishes including:

• Cheesy Chicken Enchiladas
• Beef and Potato Tacos
• Homemade Tortillas

I like them with a little bit of jalapeno and real Mexican cotija cheese.  Delicioso!

You Might Like These Too!

• Lentils with Spinach and Herbs
• Chili Bean Dip and Baked Tortilla Chips
• Basic Chili Beans

Pinto Beans

Pinto Beans are boiled in water over low heat ("frijoles de la olla"). It's a simple, healthy, and economical way to make a one-dish dinner.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 12 people

Author: For to Cook for

Equipment

• 5-quart colander
• 6-quart Dutch oven or stock pot
• potato masher

Ingredients

• 1 pound dried pinto beans
• 1 medium onion chopped
• 2 tablespoons olive oil or 2 tablespoons lard
• 10 cups water
• 1 tablespoon seasoned salt
• 1/4 cup shredded cheddar cheese

Instructions

• Rinse the beans in a colander and sift through to remove grit.
• Put beans in Dutch oven with 10 cups of water.
• Add chopped onion and oil.
• Bring to a boil over medium heat, then cover and simmer for about 2 hours.
• When water has boiled down and it is mostly beans, use a potato masher to mash them up.
• Add the seasoned salt and cheddar cheese. Stir to combine.
• Serve when ready.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.