Party Pinto Beans (Frijoles de Olla)

Details

• Author: CuisineSavvy
• Cuisine: Tex-Mex
• Course: Side Dish
• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Diet: Vegan
• Categories:#vegan#tex-mex#mexican-inspired#pinto-beans#frijoles-de-olla#party-food#gluten-free#high-protein#high-fibre#budget-friendly#meal-prep#one-pot#side-dish#crowd-pleaser

Nutritional Values

Pinto beans are a nutritional powerhouse — rich in plant protein, soluble and insoluble fibre, folate, iron, magnesium and potassium. The high fibre content supports digestive health and helps maintain steady blood sugar levels, while the protein makes this dish genuinely satisfying without any animal products. Tomatoes and jalapeños contribute vitamin C, which aids iron absorption from the beans. Garlic and onion provide prebiotic compounds that support gut microbiome health. The dish is naturally low in saturated fat and contains no cholesterol. A modest amount of olive oil adds heart-healthy monounsaturated fats. Overall, this is a deeply nourishing, whole-food, plant-based meal.

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Party Pinto Beans (Frijoles de Olla)

A classic Tex-Mex pot of tender pinto beans simmered low and slow with Roma tomatoes, jalapeño, garlic, white onion and fresh coriander — no meat, no fuss, just pure plant-based comfort. Known in Mexico as *frijoles de olla* ("pot beans"), this crowd-pleasing dish is as at home on a weeknight table as it is at a party spread. Serve as a hearty side, spoon over rice, or ladle into warm tortillas. Love bold beans? Try our [Spicy Vegan Refried Pinto Beans](https://www.cuisinesavvy.com/recipe/spicy-vegan-refried-pinto-beans) next — they start exactly here.

Ingredients
[ ] 900 g (2 lb) dried pinto beans
[ ] 2 Roma tomatoes, roughly chopped
[ ] 2 jalapeños, stalks removed, roughly chopped (deseeded for less heat)
[ ] 3 garlic cloves, peeled and lightly crushed
[ ] ½ white onion, roughly chopped
[ ] 1 large handful of fresh coriander (stalks and leaves), plus extra to serve
[ ] 2 tbsp olive oil
[ ] 1½ tsp fine sea salt, plus more to taste
[ ] 1 tsp ground cumin
[ ] Freshly ground black pepper, to taste
[ ] 2 litres cold water (or enough to cover beans by at least 5 cm)

Instructions
[ ] 1. Place the dried pinto beans in a large bowl, cover generously with cold water, and soak for at least 8 hours or overnight. Drain and rinse thoroughly.
[ ] 2. Heat the olive oil in a large, heavy-based pot or Dutch oven over a medium heat. Add the chopped onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
[ ] 3. Add the garlic and jalapeños and cook for a further 2 minutes until fragrant.
[ ] 4. Stir in the chopped Roma tomatoes and cook for 3–4 minutes, pressing them gently to help them break down and release their juices.
[ ] 5. Add the drained pinto beans to the pot. Pour in enough cold water to cover the beans by at least 5 cm (about 2 litres).
[ ] 6. Add the cumin and the handful of coriander — tie the coriander with kitchen twine if you prefer easy removal later. Stir to combine.
[ ] 7. Bring the pot to a rolling boil over a high heat, then reduce to a gentle simmer. Cover with the lid slightly ajar and cook for 1 hour 45 minutes to 2 hours 30 minutes, stirring occasionally and topping up with hot water as needed to keep the beans submerged, until the beans are completely tender and the broth is rich and lightly thickened. Do not add salt until the beans are fully tender, as early salting can toughen the skins.
[ ] 8. Once the beans are soft, remove and discard the coriander bunch if tied.
[ ] 9. Stir in 1½ tsp fine sea salt and a generous grind of black pepper. Taste and adjust the seasoning.
[ ] 10. For a thicker, saucier consistency, use the back of a spoon or a potato masher to roughly crush a ladleful of beans against the side of the pot, then stir through.
[ ] 11. Ladle into bowls and garnish with fresh coriander leaves. Serve alongside warm corn tortillas, steamed rice, or roasted vegetables. Leftovers keep refrigerated for up to 5 days and freeze well for up to 3 months — the flavour deepens overnight.

https://www.cuisinesavvy.com/recipe/party-pinto-beans-frijoles-de-olla