Fresh Pinto Beans with Pico de Gallo (Print version)
Slow-simmered pinto beans in a rich broth topped with bright, fresh pico de gallo. A simple, satisfying Mexican classic that comes together with minimal effort.
# Ingredients:
For the pot beans
01 -
2 cups (400 g) dried pinto beans, rinsed and sorted
02 -
8 cups (1.9 L) water
03 -
1/4 white onion (whole piece)
04 -
4 cloves garlic, smashed
05 -
1 dried bay leaf
06 -
1 1/2 tsp salt (added near end of cooking)
For the pico de gallo
07 -
4 Roma tomatoes, seeded and finely diced
08 -
1/2 white onion, finely diced
09 -
2 jalapeños, seeded and minced (or 1 serrano for more heat)
10 -
1/2 cup (20 g) fresh cilantro, roughly chopped
11 -
Juice of 2 limes (about 3 tablespoons)
12 -
1/2 tsp salt, or to taste
# Instructions:
01 -
Cover the dried pinto beans with cold water by 3 inches and soak for 8 hours or overnight. Drain and rinse well. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat, cover, and rest for 1 hour, then drain.
02 -
Transfer the soaked, drained beans to a large pot. Add 8 cups of fresh water, the onion piece, smashed garlic, and bay leaf. Bring to a boil over high heat, skimming off any foam that rises during the first few minutes.
03 -
Reduce heat to a low, steady simmer. Cook partially covered for 1.5 to 2 hours, adding hot water if the level drops below the beans. The beans are done when they are completely soft with no chalky center.
04 -
Stir in the salt once the beans are fully tender. Simmer 15 more minutes so the beans absorb the seasoning. Taste and adjust salt. Remove the onion piece and bay leaf.
05 -
Combine the diced tomatoes, onion, jalapeño, and cilantro in a bowl. Add the lime juice and salt. Stir and let the pico rest at room temperature for 15 minutes before serving so the juices pool.
06 -
Ladle beans with generous broth into deep bowls. Spoon pico de gallo on top. Serve immediately with warm corn tortillas on the side.
# Good to know:
01 -
Old beans (more than 1 year past harvest) may never fully soften. Buy from a store with high turnover.
02 -
Save any leftover broth to spoon over rice or use as a base for tortilla soup.