mexican pinto beans

Authentic “Frijoles De La Olla” Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.

Frijoles De La Olla (Mexican Pinto Beans Recipe)

pinto beans

½ sweet onion, (cut into large wedges)

garlic, (smashed)

pico de gallo

Water

Salt

Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.

When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.

Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.

Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.

Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.

Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.

Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.

Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.

Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)

Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

https://content.jwplatform.com/videos/opCK76ou.mp4

Frijoles de la Olla (Mexican Pinto Beans Recipe) - Zesty beans, made on the stovetop, as Instant Pot Pinto Beans, or as Crock Pot Pinto Beans!

Frijoles de la Olla (Mexican Pinto Beans)

How to cook flavorful healthy vegan Mexican Pinto Beans using dry beans! A Simple easy recipe that can be made on the stovetop or in an Instant Pot. A delicious addition to your Mexican Feast, or weekly meal prep. It can be made ahead!  Allow 6 hours of soaking time.

Mexican Pinto Beans 

beans

salt

——-

olive oil

onion, diced

garlic, rough chopped

cinnamon (optional)

cumin

coriander

chili powder

oregano

bay leaves (optional)

water

tomato paste (optional)

vinegar

adobo sauce (from canned chipotles)

Place pinto beans in a med bowl, and cover with 2-3 inches of water.  Stir in 1 teaspoon salt and let soak overnight &#8211; or for a minimum of 6 hours. Drain.

After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.

Lower heat to maintain a gentle simmer (on low or medium low) and simmer uncovered for 45-60 minutes, until beans are tender.

Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.

Wow, these are good. Turned out perfectly.

I made half the recipe in my instant pot, but kept the spices the same to give it some depth.  Found that 25 minutes made the beans softer than I like, - will try 22 minutes next time.  After the release, using saute button worked well to make it more "gravy-like." I used the whole guajillo chili cut up and didn't find it too spicy, but not crazy about the little chili pieces.   Using in a taco salad tonight.  I'd make this again!

Another winner! Made it on the stovetop and they came out perfectly! People started scooping them out with chips. Had to cut them off so there was enough for dinner! :)

these are the best pinto beans ever, the use of spices and toasting them makes a huge difference, i did add some chopped bacon for my carnivore friends.  i also love the instant pot lentils.

I really loved these beans! I was skeptical because I could smell the cinnamon so strongly when they were cooking. I was afraid it would be too overpowering but it was a perfect subtle undertone. Couldn’t find dried chiles where I live so I just used a fresh jalapeño and added some chopped chipotles with the adobo sauce. I made in my Instantpot and didn’t soak the beans. Gasp! I know! 47 mins HP+NR. Downside: a lot of the beans imploded. I’ll probably not skip the soak next time. Definitely making again! Thank you!

hi next time roast those fresh chilis  and blend in a blender wit garlic den add to beans ta cook. and if you use a crock pot overbite on low no need to soak beans just leave out salt till they are cooked then adjust wit salt    go for it mistakes are a teacher

what a great recipe.   similar to mine sept I use ancho.  the others are sometimes not available but if so I use both.     OH.  salt in soaking water toughens skin and in Mexico de use soaking water to cook da beans in.  ,,,,I also use a fork and smash some beans against side o pot it thickens da broth. ,,,,, Again a wonderful wonderful recipe.  oh no ham use salt pork or uncured bacon

Ridiculously good, totally worth soaking the beans. I had a few recipe modifications, I used ground Cinnamon instead of sticks as I didn't have them, I didn't use coriander or chili powder or bay leaves. I bumped up the cumin and used Chipotle peppers in Adobo sauce in place of the Mexican chile. Served as tacos with the Smoky Cauliflower  (Chimichurri bowls) and sweet potato, vegan cilantro crema, fresh lime juice. I'm vegan, but my husband added roasted chicken to his tacos too.

Outstanding flavor!  Everyone adored them!  Thank you for sharing such a delicious recipe!

I had all the ingredients ready for this recipe. I like to cook 2 pounds of beans at a time so I simply doubled the ingredients for the recipe, including doubling the time,  which comes out perfectly. I also like to use left over over brisket fat that I store in the freezer.

Wonderful recipe all my family enjoy and asking for more 
Thank You for teaching me and inspired me to cook

These are the most flavorful pinto beans I've ever had. I used 3 chipotle peppers from the can of adobo sauce instead of the dried peppers and would classify the spice level as mild. I think next time I'll use 4-5! Thank you for sharing this recipe, I can't wait to try your others.

Loved this, did my version with tinned pinto beans, celery and tinned tomatoes

Made a double batch with the guajillos and the whole can of chipotle-not too piquant at all for a NM person! Excellent beans.

These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.

Mexican Pinto Beans

onion

cilantro

garlic (minced)

medium yellow onion (left whole)

green chilies

jalapeño

chicken or vegetable bouillon (Better than Bouillon)

bay leaves

Kosher salt

tomatoes

scallions (chopped)

queso Oaxaca or mozzarella (diced 1/4-inch)

avocado

lime wedges (for serving)

tortillas (optional for serving)

Soak the beans overnight in water. Discard the water the next day.

Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.

In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.

Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.

Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.

Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.

Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

https://www.youtube.com/watch?v=Q8lB-wm6J24

These Instant Pot Mexican Pinto Beans with Queso (Frijoles con Todo) made from scratch are the absolute BEST!!! My husband is crazy over them!! Can be served as a soup or side!

3 Freestyle Points 294 Calories 
Print the full recipe:
https://www.skinnytaste.com/mexican-pinto-beans-with-queso-frijoles-con-todo/

Instant Pot Mexican Pinto Beans with Queso

How to cook Instant Pot Pinto Beans. No soak Mexican pinto beans (Frijoles Charros). Sweet-savory-tangy, creamy, and tender pinto beans. Great for potlucks, BBQs, parties, and dinners. You can serve this delicious, budget-friendly, and easy side dish with rice, cornbread, and more.

Instant Pot Pinto Beans

(450 grams) dried pinto beans (, rinsed & drained)

(340 grams) bacon ((vegetarian: can omit))

(255 grams) onion (, sliced)

(52 grams) jalapeño (, minced)

(24 grams) garlic (, minced)

(0.8 grams) bay leaves

½ teaspoon (1.4 grams) ground cumin

½ teaspoon (0.5 grams) dried oregano

(1L) unsalted chicken stock ((vegetarian: substitute with vegetable stock))

(30 milliliters) regular soy sauce

(796 grams) crushed fire-roasted tomatoes

Cilantro

Render Bacon in Instant Pot

Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot. Amy + Jacky&#39;s Notes: We&#39;re using Instant Pot’s preheating heat to render &amp; crisp the bacon. Heat up Instant Pot using “Sauté More” function. Flip bacon occasionally. Once Instant Pot says “HOT” (roughly 12 mins), the bacon should be done. Place bacon on a paper towel to absorb excess fat. If they&#39;re not done, brown for a few more minutes.

Saute Onion and Jalapeno

Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot, then saute for 3½ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.

Saute Garlic and Spice

Saute Garlic and Spice: Add 3 bay leaves, ½ tsp ground cumin, ½ tsp dried oregano, and minced garlic in Instant Pot. Saute until fragrant (roughly 1 min).

Deglaze Instant Pot

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Pinto Beans

Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3½ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans are submerged in the liquid. Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this. Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 mins, then Natural Release for 20 mins. Open the lid carefully.

Thicken and Season Mexican Beans

Thicken &amp; Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over 'Saute' function. Stir pinto beans until desired thickness. Taste the beans, then adjust seasoning accordingly. Amy + Jacky&#39;s Notes: For reference, we added roughly 2 – 3 pinches of salt to season the beans and open up the flavors.

Garnish and Serve Pinto Beans

Garnish &amp; Serve Pinto Beans: Give pinto beans a final taste. Garnish with chopped cilantro, remaining crisped bacon bits, and jalapeno (add spiciness). Serve these tasty pinto beans immediately, and enjoy~

Cooking beans from scratch is easy and economical in the Instant Pot! Always have pinto beans at the ready for your favorite meals, or make easy refried beans! Vegan, gluten-free, oil-free.

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The most viewed mexican pinto beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine