Stewed Beans With Pico de Gallo (Frijoles de la Olla)
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.
Yield: serves 6-8
- 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.