Mexican Pinto Beans (Frijoles de la Olla)

Ingredients

• 2 cups dried pinto beans
• 6 cups water (plus more as needed)
• ½ medium onion, peeled (leave it whole or cut in half)
• 2 cloves garlic, peeled
• 1 teaspoon salt (add toward the end of cooking)
• 1 bay leaf (optional)
• 1 tablespoon vegetable oil or lard (optional, for richness)

Instructions

1. Rinse the Beans:
   Rinse the dried pinto beans under cold water and remove any debris or broken beans.
2. Soak (Optional):
   You can soak the beans overnight in plenty of water to reduce cooking time, but this step is optional. If soaked, drain and rinse before cooking.
3. Cook the Beans:
   In a large pot, combine the beans, 6 cups of water, onion, garlic, and bay leaf. Bring to a boil over medium-high heat.
4. Simmer:
   Once boiling, reduce the heat to low. Cover partially and simmer gently for about 1½ to 2 hours (or longer if unsoaked), until the beans are tender. Stir occasionally and add more hot water as needed to keep the beans submerged.
5. Season:
   When the beans are fully tender, stir in the salt and the optional oil or lard for a richer flavor. Simmer for another 10 minutes to let the flavors meld.
6. Serve:
   Remove the onion, garlic, and bay leaf before serving. Serve the beans with rice, as a side dish for tacos, or mash them slightly for refried beans.

Tips

• For extra flavor, cook the beans in chicken broth instead of water.
• Add a chopped jalapeño or a bit of cumin while simmering for a deeper, spicier flavor.
• These beans store well—refrigerate up to 5 days or freeze for later use.