Authentic Mexican Pinto Beans (Frijoles de la Olla) Recipe
½ onion (large size) chopped
1/2 tsp of Chicken bouillon per cup of beans – my favorite brand is “Better Than Bouillon Chicken Base” in paste form
2 bags (1 lb each) of dried pinto beans
4 large cloves of garlic
Optional – ham hock, side of bacon
Topping: Ground cotija cheese or shredded Monterey jack cheese
How To Make Authentic Mexican Pinto Beans (Frijoles de la Olla):
1. Place both bags of pinto beans in a large bowl. Inspect the beans and get rid of any old one or rocks. Rinse and squish the beans with your fingers several times to get rid of the dirt. Rinse until the water is clear.
2. Soak the beans overnight in water to allow them to soften and to get the enzymes that causes gas to come out.
3. The next morning, rinse beans several times again. You’re going to see that the water is cloudy at first, so that’s why you need to keep rinsing until the water become clear.
4. While you’re rinsing the beans, take a large pot (10 quarts) or larger and fill about half way and put the heat on high to boil the water.
5. Peel 4 large cloves of garlic and chop ½ of a large onion and add to the water.
6. Optional – this is the time when you can add ham hock or a side bacon to the water to add flavor to the beans and the broth.
7. Once the water starts to boil with the garlic and onion, add the beans.
8. Bring the water again to a boil and then simmer and cover the pot. Simmer for about 2 ½ to 3 hours or until desired point of tenderness of the beans.
9. About 30 minutes, before the beans are finished add about 1/2 teaspoon of chicken bouillon per cup of pinto beans to the water and mix.
10. After the pinto beans are done, scoop serving into a bowl with the broth and sprinkle some Mexican Cotija cheese.