Stewed Beans With Pico de Gallo (Frijoles de la Olla)

Name: Frijoles de la Olla (Stewed Beans With Pico de Gallo)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups dried pinto beans; 1 clove garlic, smashed; 1 whole jalapeño, plus 1/2 stemmed, seeded, minced; 1 ⁄ 2 small yellow onion, plus 1/4 minced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup minced cilantro; 1 tomato, cored, seeded, and finely chopped; Crumbled cotija cheese and flour tortillas, for serving

Serves
serves 6-8

TODD COLEMAN

Leftovers from these soupy pinto beans can be used to stuff the baked Gorditas Zacatecanas.

Ingredients

2 cups dried pinto beans
1 clove garlic, smashed
1 whole jalapeño, plus 1/2 stemmed, seeded, minced
¹⁄₂ small yellow onion, plus 1/4 minced
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup minced cilantro
1 tomato, cored, seeded, and finely chopped
Crumbled cotija cheese and flour tortillas, for serving

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Instructions

Step 1

Bring beans, garlic, whole jalapeño, 1⁄2 whole onion, and 8 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low, season with salt and pepper, and cook, covered and stirring occasionally, until beans are just tender, about 1 hour 45 minutes. Meanwhile, make pico de gallo by stirring remaining jalapeño and onion with cilantro and tomato in a small bowl until combined. Ladle beans into serving bowls, and top with pico de gallo and cotija. Serve with warm tortillas.