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

  • Serves

    serves 6-8


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


  • 2 cups dried pinto beans
  • 1 clove garlic, smashed
  • 1 whole jalapeño, plus 1/2 stemmed, seeded, minced
  • 12 small yellow onion, plus 1/4 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


Step 1

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.

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