Frijoles Mexican Beans
Experience the authentic flavors of Frijoles Mexican Beans, a hearty and satisfying dish that's perfect for weeknight dinners or family gatherings. This recipe features tender, slow-simmered pinto beans infused with aromatic garlic, sautéed onions, earthy cumin, and bay leaves for depth. Optional diced tomatoes and jalapeños add a fresh, zesty kick, while a sprinkle of cilantro brings a vibrant finish. Whether served as a flavorful side, a filling for tacos and burritos, or a standalone meal paired with rice, these Mexican beans are a versatile comfort food classic. With just a handful of pantry staples and a little patience, you'll create a rich, creamy dish that embodies the soulful essence of traditional Mexican cooking. Perfectly suitable for vegetarians, affordable, and easy to make, this recipe is an irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 1 medium, diced yellow onion
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 2 tablespoons olive oil
- 1 cup diced tomatoes (optional)
- 1 jalapeño (optional, seeded and diced)
- 0.25 cup cilantro (optional, for garnish)
Instructions
Sort through the pinto beans to remove any small stones or debris, and rinse them thoroughly under cold water.
In a large bowl, soak the beans in enough water to cover them by at least 2 inches. Leave them to soak overnight or for at least 8 hours. If you're short on time, you can use the quick soak method: boil the beans in water for 2 minutes, then turn off the heat and let them sit for 1 hour.
Drain and rinse the soaked beans, then set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes, until softened and translucent.
Add the garlic cloves (either minced or smashed) and sauté for 1 more minute, until fragrant.
Stir in the soaked beans, water, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover the pot partially with a lid, leaving a small gap to allow steam to escape. Simmer the beans for 1.5 to 2 hours, stirring occasionally, until they are tender and creamy. Be sure to check the water level periodically, adding more hot water as needed to keep the beans submerged.
Once the beans are tender, remove the bay leaves and stir in the ground cumin and salt. If using diced tomatoes or jalapeños, add them at this stage and simmer for an additional 10 minutes to blend the flavors.
Taste and adjust seasoning, adding more salt if necessary.
Serve the Frijoles Mexican Beans warm, garnished with fresh cilantro if desired. They can be enjoyed as a side dish, as a filling for tacos and burritos, or as a standalone meal with rice.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 390 mg | 8% | |
*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.
