Traditional Mexican Pinto Beans (Frijoles de la Olla)

Frijoles de la olla—literally “beans from the pot”—are one of the foundations of Mexican home cooking. Pinto beans are gently simmered with onion, garlic and a little manteca until tender and creamy, then served in their flavorful cooking broth. They are wonderful on their own and are the perfect starting point for homemade refried beans.

Mexican Pinto Beans

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 1½–3 hours

Ingredients:

• 1 pound dried pinto beans, preferably from a recently purchased package
• Water to cover the beans by 2–3 inches, plus additional hot water as needed
• ½ medium white onion, left in one piece
• 3 garlic cloves, peeled and left whole
• 1 tablespoon lard (manteca), or neutral oil
• 2 teaspoons kosher salt, plus more to taste
• 1 sprig fresh epazote, optional

Instructions:

1. Spread the dried beans on a tray or baking sheet and sort through them, discarding any stones, debris or damaged beans. Rinse the beans thoroughly.
2. Place the beans in a large heavy pot or Dutch oven. Add enough water to cover them by 2–3 inches.
3. Add the onion, garlic, lard and salt.
4. Bring the beans to a boil, then immediately reduce the heat to maintain a very gentle simmer. Partially cover the pot, leaving the lid slightly ajar.
5. Cook gently, checking the beans about every 30 minutes. Add hot water as necessary to keep the beans submerged. Avoid adding cold water, which unnecessarily lowers the cooking temperature.
6. If using epazote, add it during the final 30 minutes of cooking.
7. Begin checking the beans for doneness after about 1½ hours. Rather than testing just one bean, taste several. The beans are ready when they are consistently tender and creamy all the way through, with no firm or chalky center.
8. Taste the cooking broth and adjust the salt as necessary.
9. Remove from the heat and allow the beans to rest in their cooking liquid.

Tip:
The age of dried beans can dramatically affect cooking time. Freshly purchased beans may become tender relatively quickly, while older beans can require considerably longer.
There is no need to soak the beans overnight, although you may do so if you prefer. If soaked, drain and rinse them before cooking and begin checking for doneness earlier.

Do not discard the bean broth. The flavorful cooking liquid—caldo de frijol—is an important part of the finished beans and is particularly valuable for making refried beans.

Source: GJB Recipes, adapted from traditional Mexican preparations with technique inspired by Bertha Cooks.