Side Dish: Mexico – Frijoles De La Olla (Stewed Pinto Beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (340 g) dried pinto beans (or 2 cans pinto beans, drained and rinsed)
1 / 2 white onion, chunked
1 / 2 poblano pepper, chunked
4–5 cups (960–1200 ml) vegetable stock (or enough to cover by 2 inches (5.08 cm))
1 tsp (5 ml) salt, to taste
1 tbsp (15 ml) neutral oil (optional)

Show original ingredient measurements

1 1 / 2 cups (340 g) dried pinto beans (or 2 cans pinto beans, drained and rinsed)
1 / 2 white onion, chunked
1 / 2 poblano pepper, chunked
4–5 cups (960–1200 ml) vegetable stock (or enough to cover by 2 inches)
1 tsp salt, to taste
1 tbsp (15 ml) neutral oil (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using dried beans: Rinse and optionally soak 6–8 hours. Combine beans, onion, poblano, and stock in a pot; bring to a simmer. Cook gently until tender, 60–90 minutes (less if soaked), adding hot stock as needed. If using canned: Simmer beans with onion, poblano, and 1–2 cups (240 to 480 ml) stock for 20–25 minutes.
2. Season with salt. Lightly mash some beans to thicken, drizzle with a little oil if desired, and serve or hold warm.

1. If using dried beans: Rinse and optionally soak 6–8 hours. Combine beans, onion, poblano, and stock in a pot; bring to a simmer. Cook gently until tender, 60–90 minutes (less if soaked), adding hot stock as needed. If using canned: Simmer beans with onion, poblano, and 1–2 cups stock for 20–25 minutes.
2. Season with salt. Lightly mash some beans to thicken, drizzle with a little oil if desired, and serve or hold warm.