Mexican Beans Frijoles
Dive into the hearty and flavorful world of Mexican cuisine with this traditional Mexican Beans Frijoles recipe, a comfort food classic that’s as versatile as it is delicious. Made with creamy, slow-simmered pinto beans infused with aromatic garlic, onion, and bay leaves, this dish boasts the earthy warmth of ground cumin and the optional kick of jalapeño or serrano peppers. Perfectly seasoned and finished with a drizzle of sautéed vegetable oil and fresh cilantro, these tender beans make an incredible side dish or can steal the show as a main when served over rice or paired with tortillas. With simple ingredients and a hands-off cooking style, this recipe brings authentic Mexican flavors to your table effortlessly. Packed with plant-based protein and rich, comforting textures, Mexican Beans Frijoles is a must-try for food lovers and a great way to transform pantry staples into something extraordinary.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 1 medium white onion
- 4 large garlic cloves
- 2 pieces bay leaves
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 piece jalapeño or serrano pepper (optional)
- 1 small bunch cilantro
- 8 cups water
Instructions
Rinse the dried pinto beans under cold water to remove any debris. Discard bad beans or impurities.
In a large bowl, soak the beans in water, covering them by at least 2 inches, for 6-8 hours or overnight. Drain the soaking water before cooking.
Peel and quarter the white onion. Peel and smash the garlic cloves.
In a large pot or Dutch oven, combine the soaked beans, onion, garlic, bay leaves, and 8 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low and simmer the beans for about 90 minutes, stirring occasionally to prevent sticking. Skim off any foam that forms on the surface.
After 90 minutes, add salt and ground cumin to the pot. Stir well and continue simmering for another 30 minutes or until the beans are tender and creamy.
In a small skillet, heat the vegetable oil over medium heat. Optional: Mince the jalapeño or serrano pepper and sauté it in the oil for 1-2 minutes for a spicy kick.
Stir the flavored oil (with or without pepper) into the beans. Adjust seasoning with additional salt if necessary.
Roughly chop the cilantro and stir it into the beans just before serving for freshness and added flavor.
Serve the beans warm as a side dish, a topping for rice, or enjoy them on their own with a squeeze of lime and a sprinkle of queso fresco.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5637 mg | 245% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 6.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2039 mg | 43% | |
*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.
