Frijoles de la Olla (Stewed Beans With Pico de Gallo)
Leftovers from these soupy pinto beans can be used to stuff the baked Gorditas Zacatecanas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Enlarge Image Credit: Todd Coleman
2 cups dried pinto beans
1 clove garlic, smashed
1 whole jalapeño, plus 1/2 stemmed, seeded, minced
1/2 small yellow onion, plus 1/4 minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup minced cilantro
1 tomato, cored, seeded, and finely chopped
Crumbled cotija cheese and flour tortillas, for serving
Bring beans, garlic, whole jalapeño, 1/2 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.