Authentic Mexican Pot of Pinto Beans (Frijoles de la Olla) (Print version)

Slow-simmered pinto beans with bacon, roasted green chiles, and aromatics, cooked the Mexican way until creamy, brothy, and deeply flavorful.

# Ingredients:

The beans

01 - 2 cups (400 g) dried pinto beans, rinsed and soaked overnight
02 - 8 to 10 cups cold water (enough to cover beans by 3 inches)

Aromatics and flavor

03 - 4 slices thick-cut bacon, chopped into small pieces
04 - 1/2 medium white onion, halved
05 - 4 cloves garlic, lightly smashed
06 - 2 roasted Anaheim or Hatch green chiles, peeled, seeded, and chopped (or 1 small can fire-roasted diced green chiles)
07 - 1 Roma tomato, finely diced
08 - 2 sprigs fresh epazote, or 1/2 teaspoon dried Mexican oregano
09 - 1 1/2 teaspoons kosher salt, or to taste (added at the end only)
10 - Black pepper to taste

For serving

11 - Crumbled queso fresco
12 - Fresh cilantro, roughly chopped
13 - Warm corn tortillas
14 - Lime wedges (optional)

# Instructions:

01 - Rinse the dried pinto beans and place in a large bowl. Cover with cold water by at least 3 inches. Soak overnight (8-12 hours), then drain and rinse well. Quick-soak method: boil beans in fresh water for 2 minutes, remove from heat, cover, rest 1 hour, then drain and rinse.
02 - In a large heavy-bottomed pot over medium heat, cook the chopped bacon until just crispy, about 5 minutes. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
03 - Add the onion, garlic, and chopped green chiles to the bacon fat. Cook over medium heat for 3-4 minutes until softened and fragrant. Add the diced tomato and epazote or oregano. Stir and cook 2 more minutes.
04 - Add the soaked and drained beans to the pot. Pour in cold water to cover the beans by about 3 inches. Bring to a full rolling boil, skimming any foam that rises. Reduce heat to a low, steady simmer. Cover partially with a lid.
05 - Cook for 2 to 2.5 hours, stirring every 30 minutes and adding more water as needed to keep beans submerged. Beans are done when completely soft throughout and the broth is thick, creamy, and slightly cloudy.
06 - Once the beans are fully tender, add the salt and stir well. Taste and adjust seasoning. Return the reserved crispy bacon to the pot and simmer 5 more minutes. Add black pepper to taste.
07 - Ladle beans and generous amounts of broth into bowls. Top with crumbled queso fresco and fresh cilantro. Serve with warm corn tortillas and lime wedges on the side.

# Good to know:

01 - Soaking time is not included in the prep time. Soak beans overnight (8-12 hours) before starting.
02 - To check doneness, pinch a bean between two fingers. It should be completely soft with no hard or chalky center.
03 - The bean broth (caldo de frijoles) is part of the dish. Serve it generously in each bowl.
04 - Slow cooker variation: sauté bacon and aromatics on the stovetop, then transfer all to a slow cooker. Cook on LOW 7-8 hours or HIGH 4-5 hours. Add salt in the last 30 minutes.

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