One bite of these beautiful beans will leave you toasty-warm and begging for more. So make sure you have enough for leftovers!
Who doesn’t love a big bowl of creamy beans at an authentic Mexican buffet? These steamy frijoles are sure to satisfy you and your dining table guests any time of day.
That’s the thing… while frijoles are traditionally paired with lunch or dinner options such as tacos or quesadillas, you can also get creative for breakfast and enjoy them with a side of Chorizo and Eggs or Avocado Toast with Egg. It might sound strange at first to us Americans, but beans for breakfast is common in many parts of the world, and for good reason! Beans supply us with plenty of protein and fiber to start the day on an energized foot. So whether you’re going traditional or experimental, these frijoles are a great fit for your next fiesta feast!
Are Frijoles Healthy?
As I said, these bodacious beans make a great breakfast, lunch, or dinner because they’re equally delicious and nutritious. High in fiber and protein, this dish is a stellar option for vegetarians who need an energizing boost. Since the beans used in this recipe are dried, they’re also healthier than most canned options, which often contain preservatives and excess salt. This satiating side is gluten-free, sugar-free, and 100% vegan.
How to Make Extra-Flavorful Frijoles
Leave this recipe as is, and it’s a classic homage to authentic Mexican cuisine. However, if you’re in the mood to experiment and spice things up a bit, I have some recommendations.
First, try zesting up your bowl of frijoles with freshly squeezed lime juice and a scoop of Avocado Salsa. This mixes up the flavors and textures nicely and provides you with even more nutrients like vitamin C and healthy fats. Aside from that, I also like to add 1 teaspoon of cumin instead of just 1/2 because I’m a fan of spice. The same amount of cayenne pepper can also be used to really kick it up a notch. Additionally, feel free to experiment with the kind of beans you use. This recipe calls for pinto, but you can also use black beans or even chickpeas.
How to make ahead and store
Frijoles are best enjoyed fresh, but you can store them covered in the fridge for up to 4 days. For longer storage, freeze them for up to 3 months. Thaw in the refrigerator overnight. To reheat, place in a pot on the stove at medium and stir occasionally, heating until it simmers. If it’s been stored for a while, I like to add a bit more spice and fresh cilantro to the mix to bring it back to life.
Serving Suggestions
Feel free to enjoy a big bowl of beans as they are, or pour over some vibrant Mexican Rice, and now the fiesta’s really getting started! Alternatively, serve these frijoles as an appetizer and follow up with Green Chicken Enchiladas, Mexican Cornbread Casserole or a Homemade Chipotle Burrito Bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 1 fresh jalapeño pepper chopped
- 4 cloves garlic minced
- 1 pound dried pinto beans
- 1/3 cup fresh cilantro leaves chopped (plus more for garnish)
- Kosher salt to taste
- 1/2 teaspoon cumin
- Water as needed
Instructions
- In a medium skillet, cook the onion, jalapeño pepper, and garlic in olive oil until the peppers and onions have softened and the garlic is fragrant.
- Place beans into a large pot with cilantro, then add the onions, peppers, and garlic. Add enough water to cover everything by 4 to 5 inches. Bring to a boil.
- Once boiling, reduce the heat, and simmer for 2 to 4 hours, or until beans are soft. Check on the pot occasionally and add more water if it gets low.
- Season to taste with salt and cumin once the beans are soft. Garnish with additional chopped cilantro leaves and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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