Frijoles
Transform your pantry staples into a hearty and authentic comfort food with this classic frijoles recipe! Made with tender, slow-simmered pinto beans infused with aromatic garlic, onion, and a touch of earthy cumin, this dish is a celebration of simple, wholesome ingredients. This traditional Mexican recipe offers a creamy texture, a hint of spice from optional jalapeño or serrano peppers, and the option to garnish with fresh cilantro for a burst of vibrant flavor. Perfect as a savory side, filling for tacos, or served over rice, these beans are high in protein, rich in flavor, and easy to customize. With just 10 minutes of prep and a cozy aroma filling your kitchen, frijoles are the ultimate crowd-pleaser for family feasts or weeknight dinners!
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 8 cups Water
- 1 whole (halved) White onion
- 4 whole Garlic cloves
- 1 whole Bay leaf
- 1 tablespoon Salt
- 2 tablespoons Vegetable oil or lard
- 1 teaspoon Cumin
- 1 whole Diced jalapeño or serrano pepper (optional)
- 2 tablespoons Fresh cilantro (for garnish, optional)
Instructions
Rinse the dried pinto beans under cool water, checking for any debris or damaged beans.
Place the beans in a large bowl and cover with water, ensuring there is at least 2 inches of water above the beans. Soak overnight or for at least 8 hours. Drain and rinse the soaked beans before cooking.
In a large pot, combine the soaked beans, 8 cups of water, halved onion, whole garlic cloves, and bay leaf. Bring to a boil over high heat.
Once boiling, reduce the heat to a simmer. Cover the pot and cook the beans for approximately 1.5 to 2 hours, or until they are tender. Stir occasionally and add more water as needed to keep the beans submerged.
When the beans are tender, stir in the salt. Remove the onion halves, garlic cloves, and bay leaf from the pot.
In a medium skillet, heat the vegetable oil or lard over medium heat. Add the cumin and diced jalapeño or serrano pepper (if using), and sauté for 1-2 minutes until fragrant.
Ladle about 1 cup of beans and their cooking liquid into the skillet. Mash the beans with the back of a spoon or a potato masher to create a creamy texture.
Transfer the mashed beans back into the pot with the remaining whole beans and stir well to combine. Simmer for 5 minutes to meld the flavors.
Taste and adjust the seasoning as needed. Serve warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7982 mg | 347% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 5.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1800 mg | 38% | |
*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.
