Pinto beans, Mexican spices, and garlic create a great vegetarian filling for burritos or other recipes.
How To Make Mexican Beans
Pinto beans, Mexican spices, and garlic create a great vegetarian filling for burritos or other recipes.
Ingredients
- 1 lb dried pinto beans, 2 to 2 ½ cup
- 8 cups water, possibly more as needed
- 1 small onion
- 2 cloves garlic
- 2 sprigs fresh epazote, can be omitted
- 2 tsp salt, to taste
Instructions
- Pick through the beans to discard any pebbles or other debris.
- Rinse the beans well and drain.
- Place the beans in a heavy pot.
- Pour in 2 quarts water, or enough to cover the beans by "two knuckles."
- Turn the heat on high.
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While the beans start to heat, quickly dice the onion (about 1 cup diced) and finely mince the garlic.
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Add the onion, garlic, and epazote to the beans.
- Bring the beans to a boil on high, then reduce the heat so that the beans are at a bare simmer.
- Do not cover the pot.
- Simmer the beans slowly, without stirring, for 1 hour.
- Then stir the beans up from the bottom.
- If necessary, add enough water to cover the beans by 1 inch.
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Simmer for another 30 minutes, then stir and check the water level again.
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If needed, add enough water to cover the beans by ½ inch.
- When the beans start to feel soft, stir in the salt.
- Check the beans every 15 minutes or so, stirring and adding just enough water to now just barely cover the beans. When the beans are cooked through, remove the epazote.
- You should end up with enough liquid to cover the beans.
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To thicken the bean broth, puree ½ to 1 cup of the beans and return them to the pot.
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Serve the beans in small bowls or cups with some of their liquid, or drain them and use them in other recipes.
Recipe Notes
Note: A flame tamer will help distribute the heat evenly and keep the bottom from scorching.
Nutrition
- Sugar: 6g
- :
- Calcium: 298mg
- Calories: 806kcal
- Carbohydrates: 146g
- Fat: 3g
- Fiber: 36g
- Iron: 12mg
- Potassium: 3210mg
- Protein: 49g
- Saturated Fat: 1g
- Sodium: 1987mg
- Vitamin C: 18mg
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