Fresh, homemade beans are a staple in Mexican cuisine and pair beautifully with Pico de Gallo, warm tortillas, grilled meats, or rice. This simple recipe creates tender, flavorful beans simmered with onion, garlic, and spices for an authentic homemade taste.
Prep Time
15 minutes
Cook Time
2–2½ hours
Total Time: 2 hours 30 minutes
Servings: 8
Ingredients
- 1 pound (450 g) dried pinto beans, rinsed and sorted
- 8 cups water
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 2 teaspoons salt (add near the end of cooking)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 tablespoon vegetable oil or bacon grease (optional, for richer flavor)
Optional Flavor Additions
- 1–2 fresh jalapeños, whole
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 6 slices cooked bacon, chopped
- ½ cup diced ham
- Fresh cilantro for garnish
For the Pico de Gallo
- 4 ripe Roma tomatoes, diced
- ½ medium white onion, finely diced
- 1–2 jalapeños, finely chopped
- ½ cup chopped fresh cilantro
- Juice of 2 limes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Beans
Rinse the dried beans thoroughly and remove any stones or damaged beans.
For quicker cooking, soak the beans overnight in plenty of water. Drain before cooking.
If you skip soaking, simply increase the cooking time by about 30–45 minutes.
Step 2: Cook the Beans
In a large pot combine:
- Beans
- Water
- Onion
- Garlic
- Bay leaves
- Cumin
- Black pepper
Bring to a boil over medium-high heat.
Reduce to a gentle simmer.
Cover partially and cook for 2–2½ hours, stirring occasionally.
Add more hot water if necessary to keep the beans submerged.
Step 3: Season
Once the beans are tender:
- Remove the onion and bay leaves.
- Stir in the salt.
- Add bacon grease or vegetable oil if using.
- Simmer another 10–15 minutes.
Taste and adjust seasoning as needed.
Step 4: Make the Pico de Gallo
While the beans cook, combine:
- Tomatoes
- Onion
- Jalapeños
- Cilantro
- Lime juice
- Salt
- Pepper
Mix gently.
Let sit for 15–20 minutes so the flavors blend.
Step 5: Serve
Ladle the hot beans into bowls with a little of their cooking broth.
Top with a generous spoonful of fresh Pico de Gallo.
Serve with:
- Warm corn tortillas
- Mexican rice
- Grilled chicken
- Carne asada
- Barbacoa
- Avocado slices
- Crumbled queso fresco
- Sour cream
- Lime wedges
Tips for the Best Beans
- Salt the beans near the end of cooking for the best texture.
- Simmer gently rather than boiling vigorously to keep the beans intact.
- The cooking liquid is packed with flavor—serve some with the beans.
- Leftover beans often taste even better the next day.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Nutrition (Approximate Per Serving)
- Calories: 220
- Protein: 12 g
- Carbohydrates: 35 g
- Fat: 3 g
- Fiber: 10 g
- Sugar: 3 g
- Sodium: 420 mg