Stewed Beans With Pico de Gallo (Frijoles de la Olla) Recipe | SAVEUR

Stewed Beans With Pico de Gallo (Frijoles de la Olla)

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Todd Coleman

Leftovers from these soupy pinto beans can be used to stuff the baked Gorditas Zacatecanas.

Frijoles de la Olla (Stewed Beans With Pico de Gallo)
A fresh tomato and jalapeño salsa tops tender pinto beans in this hearty Mexican dish.
serves 6-8

Ingredients

2 cups dried pinto beans
1 clove garlic, smashed
1 whole jalapeño, plus 12 stemmed, seeded, minced
12 small yellow onion, plus 14 minced
Kosher salt and freshly ground black pepper, to taste
14 cup minced cilantro
1 tomato, cored, seeded, and finely chopped
Crumbled cotija cheese and flour tortillas, for serving

Instructions

Bring beans, garlic, whole jalapeño, 12 whole onion, and 8 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low, season with salt and pepper, and cook, covered and stirring occasionally, until beans are just tender, about 1 hour 45 minutes. Meanwhile, make pico de gallo by stirring remaining jalapeño and onion with cilantro and tomato in a small bowl until combined. Ladle beans into serving bowls, and top with pico de gallo and cotija. Serve with warm tortillas.

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