Cooking Pinto Beans (Frijoles de la Ella)

Cooking Pinto Beans  (Frijoles de la Ella)

Next time you’re thinking of cooking pinto beans, or Frijoles de la Olla, try out this easy recipe. It is the perfect side dish to your Mexican food favorites.

Ingredients:

1 lb pinto beans
Water
1 clove garlic
1/2 onion (small)
2 tablespoons salt

Directions:

Sort the beans, removing all the rocks and other debris.
Rinse the beans thoroughly.
Overnight Soaking Method: Cover the beans with water, at least a few inches above the beans. Overnight is best, or 6 hours.

OR Quick Soaking Method: Add pinto beans to a stock pot and cover with water 4 inches above the beans. Bring to a boil for 1 minute. Turn off heat. Let sit for 1 hour. Drain.

In a large stock pot, add enough water to cover 4 inches above the beans, and add onion and garlic. Bring to a boil.

Cover and reduce heat to low. You should barely see the water moving when boiling. Cook for 1 hour.

Add salt. Then add 1 cup of water. Return to a gentle boil.
Check if tender. If needed, cook until tender. Enjoy!

Notes
Sort the bean carefully. Rocks and debris like to hide in packages of dried beans.

Slow Cooker Method:  Transfer the soaked beans to the slow cooker, salt.  Set the slow cooker:  4 hours on high or 8 hours on low.

Insta-Pot Method: No need to soak beans for long hours. Sort and clean. Place in Insta-Pot cover with water by 1 inch. Pressure cook for 45 minutes. Season with salt and serve.