Mexican Pinto Beans


1 lb pinto beans, picked over
1 large onion, chopped
1 whole head of garlic, minced
1 small bunch cilantro, chopped
2 quarts chicken stock
Kosher salt and black pepper to taste
hot red chilies (optional)

Pinto beans are traditional in Mexican and Latin American cuisine.

  • Add  the beans to a large bowl and cover with cold water, at least 2 inches over the beans. Let soak overnight.
  • Drain and rinse the beans then add them to a large sauce pan or stock pot.
  • Add 1 quart of the chicken stock. If the stock doesn’t cover the beans add water.
  • Bring the beans to a boil then reduce the heat medium. Cook uncovered.
  • After 1 hour add the garlic and onions and more of the chicken stock as needed.
  • Continue to cook for another 1 hour, then add the cilantro.
  • Test the beans for tenderness and if tender, season with salt and pepper.
  • Add 1 cup of the beans to a food processor or blender and blend until smooth.
  • Add the processed beans back into the beans and stir to combine. If you like your beans spicy you may add some hot red chilies.
  • Serve over rice.




2 hr


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