Fresh Pot of Beans and Tortillas

292cd374

A fresh pot of beans simmered with aromatics is one of the most satisfying and budget-friendly meals out there. Served with warm, soft tortillas, it’s a timeless comfort food that works as a main dish or hearty side.

⏱️ Time

Beans (from dry): 2–3 hours (or overnight soak + 1–1.5 hours cook)
Tortillas: 30–40 minutes total
Quick version: Use canned beans for a 30-minute meal

🍽️ Equipment Needed

Large pot or Dutch oven
Skillet or griddle (for tortillas)
Rolling pin or tortilla press
Mixing bowls

🫘 Fresh Pot of Beans

🧾 Ingredients

1 lb (450 g) dry pinto beans, black beans, or peruano beans
8 cups water
1/2 onion, halved
3 cloves garlic, smashed
1 bay leaf
Salt to taste (add at end)
Optional: epazote, chili pepper, cumin, ham hock, or bacon

👨‍🍳 Instructions – Beans from Scratch

Rinse & sort beans. Remove any debris or bad beans.
Soak overnight (optional but recommended for faster cooking). Drain before cooking.
Cook the beans:
- In a large pot, combine beans, water, onion, garlic, bay leaf.
- Bring to a boil, reduce to a simmer.
- Cook uncovered or partially covered for 1.5–2.5 hours, until beans are creamy and tender.
- Add more water as needed.
Season with salt only after beans are tender. Add spices or herbs if desired.

🔄 Quick Shortcut (Using Canned Beans)

Use 2–3 cans of pinto or black beans.
Simmer with garlic, onion, and a splash of water or broth for 15–20 minutes.

🌮 Homemade Flour Tortillas

🧾 Ingredients

2 cups (250 g) all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 tbsp vegetable oil or lard
3/4 cup warm water

👨‍🍳 Instructions – Flour Tortillas

Mix dry ingredients in a bowl.
Add fat and mix with fingers until crumbly.
Add warm water gradually and knead into a soft, non-sticky dough.
Rest dough for 15–30 minutes, covered.
Divide into 8 balls. Roll each into a thin circle.
Cook on a dry hot skillet for 30–60 seconds per side, until bubbles form and golden spots appear.