Clay Pot Pinto Beans W Corn Tortillas
Transform your kitchen into a haven of comfort with this authentic recipe for Clay Pot Pinto Beans with Corn Tortillas. Slow-cooked to perfection in a traditional clay or heavy-bottomed pot, these tender, flavorful pinto beans are simmered with aromatics like yellow onion, garlic, and bay leaves, then seasoned with earthy cumin and oregano for a satisfying depth of flavor. Finished with a sprinkle of fresh cilantro and a squeeze of lime, the beans are served alongside warm, soft corn tortillas—making this meal an irresistible mix of heartiness and brightness. Perfect for a cozy dinner or a wholesome side dish, this recipe is not only simple and nourishing but also a celebration of Mexican-inspired comfort food. Keywords: clay pot beans, pinto beans recipe, Mexican pinto beans, homemade tortillas, comfort food.
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Recipe Information
Ingredients
- 2 cups pinto beans
- 8 cups water
- 1 large yellow onion
- 4 large garlic cloves
- 2 tablespoons olive oil
- 2 leaves bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cups fresh cilantro
- 1 large lime
- 8 small corn tortillas
Instructions
Rinse the pinto beans under cold water and remove any debris or damaged beans.
In a large clay pot or heavy-bottomed pot, combine the rinsed beans with 8 cups of water.
Peel and halve the yellow onion, adding it to the pot along with the peeled garlic cloves.
Drizzle the olive oil into the pot and add the bay leaves, ground cumin, and dried oregano.
Bring the mixture to a boil over medium-high heat, then reduce the heat to a low simmer.
Cover the pot partially with a lid, allowing for some steam to escape, and cook the beans for 2.5 to 3 hours until they are fully tender.
Occasionally stir the beans and check to make sure there is enough liquid; add more hot water if necessary to keep the beans submerged.
Once the beans are tender, remove the onion halves and bay leaves from the pot.
Add the salt and black pepper, stirring to season the beans generously.
Chop the fresh cilantro and stir it into the pot just before serving for a burst of fresh flavor.
Cut the lime into wedges and serve alongside the beans for squeezing on top.
Warm the corn tortillas on a dry skillet or stovetop until soft and pliable, then wrap them in a clean kitchen towel to keep warm.
Serve the pinto beans in bowls with the warm corn tortillas on the side. Enjoy!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 11.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
