Hearty, slow-simmered pinto beans served straight from the pot, topped with vibrant pico de gallo. A humble classic that hits the soul—perfect alongside grilled meats or fresh tortillas.

📌 Ingredients:

For the Frijoles de la Olla (Fresh Pot Beans):

2 cups dried pinto beans (rinsed)

1/2 onion (peeled)

2 cloves garlic (smashed)

8 cups water

1 tsp salt (add toward the end)

Optional: bay leaf or epazote for extra flavor

For the Pico de Gallo:

2 roma tomatoes (diced)

1/4 white onion (finely chopped)

1 jalapeño or serrano (finely chopped)

1/4 cup fresh cilantro (chopped)

Juice of 1 lime

Salt to taste