Hearty, slow-simmered pinto beans served straight from the pot, topped with vibrant pico de gallo. A humble classic that hits the soul—perfect alongside grilled meats or fresh tortillas.

Ingredients:

For the Frijoles de la Olla (Fresh Pot Beans):

2 cups dried pinto beans (rinsed)

1/2 onion (peeled)

2 cloves garlic (smashed)

8 cups water

1 tsp salt (add toward the end)

Optional: bay leaf or epazote for extra flavor

For the Pico de Gallo:

2 roma tomatoes (diced)

1/4 white onion (finely chopped)

1 jalapeño or serrano (finely chopped)

1/4 cup fresh cilantro (chopped)

Juice of 1 lime

Salt to taste

Instructions:

Step 1: Cook the Beans

In a large pot, combine pinto beans, garlic, onion, and water.

Bring to a boil, then reduce heat to simmer. Cook uncovered 1.5 to 2 hours, until tender.

Add salt near the end of cooking so the beans soften properly.

Step 2: Prepare Pico de Gallo

Mix tomatoes, onion, chile, cilantro, lime juice, and salt in a bowl. Let sit for 15 minutes to meld.

Step 3: Serve

Ladle beans into a bowl with a bit of broth.

Spoon pico de gallo on top for a burst of freshness.

Optional: add a drizzle of bean broth over rice or enjoy with warm corn tortillas.

Pro Tip: If you have leftover beans, blend them with some broth and refry them with a bit of lard or oil for incredible refried beans the next day.