Frijoles a la Mexicana – Mexican Pinto beans

  • Servings: 2

Vegetarian “Mexican Pinto Beans” is the perfect nourishing dish that has it all: good taste, essential nutrients, low fat, high fibre and high protein (perfect substitute for meat).

Pinto Beans are very popular in Mexico and are a common filling for burritos (wheat tortillas filled with various ingredients). Check my burrito recipe which will be published next on this site.

I recommend you cook your beans from scratch.  If it is not possible, use the canned ones but drain and rinse them well before using.


  • 1 cup of dry pinto beans (or kidney beans) soaked overnight in cold water with 1 tsp of bicarbonate of soda
  • 1 large onion, finely chopped
  • 1 or 2 coloured bell pepper, diced
  • 4 garlic cloves, finely chopped
  • 1 jalapeño or poblano chili, deseeded and finely chopped
  • 1 stalk of celery, diced
  • 1 small tin of peeled plum tomatoes
  • 1 tbsp of dry oregano
  • 1 tsp of ground cumin
  • 2 or 3 tbsp of olive oil
  • 1/2 tsp of black pepper
  • 1/2 tsp of turmeric (healthy supplement)
  • Salt, to taste


Step 1

Drain and rinse the soaked beans then place them in a pot with cold water (no salt!) and 2 bay leaves and boil them until they are cooked tender, but not mushy. When ready, drain but leave some of the cooking liquid aside.

Step 2

Put some olive oil in a pan over a medium heat and fry the onions until golden then add the garlic and the chili. Stir for 1 minute then add the celery and the bell peppers. Stir fry for 5 more minutes.

Step 3

Add the tinned chopped tomatoes together with all the seasonings and the cooked beans. Pour some of the reserved cooking liquid. Mix well and continue to cook on a lower heat until a thick nice sauce has been formed around the beans. Taste and adjust the seasoning if needed.

Step 4

Serve warm with tortilla chips or crusty bread. Accompany with a green salad topped with avocado slices.


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