My Abuelita’s Frijoles

My Abuelita’s frijoles are made from dried pinto beans, onion, garlic, bay leaves and water. Cooked until tender frijoles are one of my most cherished food memories.  

My Abuelita was a small force to be reckoned with. She raised five children, was happily married and boy could she cook. From frijoles to tamales to empanadas my Abuelita was one of the most talented cocineras I ever cooked with. Of course, I am totally biased por que she was my Abuelita pero y’all know the dishes Abuelita makes are the most delicious,

I loved walking in from school to the smell of her beans on the stove top. She visited us often, and us kids were always excited when she visited. She was always in a good mood, always had a funny story to share, and her purse was always brimming with little candies.

Tender brothy beans, slices of avocado and a fresh tortilla of the comal – heavenly.

Her tiny hands could quickly clean beans all while sharing how we needed to be careful crossing the street on the way home. I love and miss her daily.

In the realm of cooking, beans are incredibly versatile. They can be prepared in numerous ways, from simple boiled beans to complex stews like frijoles de la olla, where beans are cooked with spices and served as a main or side dish.

The preparation methods can vary by region, reflecting local ingredients and cooking techniques.

Today I want to share my Abuelita’s frijoles recipe, the way she prepared them with the ingredients she enjoyed and the style I grew up with.

INGREDIENTS NEEDED TO MAKE FRIJOLES AT HOME

To make this recipe you will need:

1-pound dried pinto beans

1 onion, sliced in half

4 garlic cloves

2 bay leaves, laurel

Water

Salt to taste

HOW TO PREPARE FRIJOLES BEFORE COOKING:

Begin by cleaning the beans:

You want to remove any broken beans, little bits or small rocks.

Next you want to rinse the beans under water until water runs clear, removing any dirt or dust from the packaging process.

HOW TO MAKE MY ABUELITA’S FRIJOLES AT HOME:

Combine beans, onion, garlic and bay leaf in a large saucepan or stockpot. Add water to cover the beans by at least 2 inches.

Bring to a boil, reduce to a simmer, cover and cook until beans are tender, about 1 to 1 ½ hour, adding additional water if needed.  During the entire cooking process, you always want at least 2 inches of water covering your beans.

This will help to create your broth. At the end of 1 ½ hours, check the texture of your beans. They should be soft, not mushy or falling apart.

Once tender, season with salt to desired taste.

Serve warm, with cilantro, Pico de Gallo or avocado.

WHAT TO SERVE WITH MY ABUELITA’S FRIJOLES:

One of my favorite ways to serve frijoles is in a bowl with plenty of bean broth, drizzled with salsa, and a few slices of avocado.

Serve frijoles with rice, or with meat like carne guisada, or fajitas.

Use beans to make pozole or transform them into refried beans.

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My Abuelita’s Frijoles

Author: Vianney Rodriguez

Ingredients

• 1- pound dried pinto beans
• 1 onion sliced in half
• 4 garlic cloves
• 2 bay leaves laurel
• Water
• Salt to taste

Instructions

1. Place beans on countertop, pic, through beans removing any broken beans, rocks, or bits.
2. Place beans in a bowl, rinse repeatedly until water runs clear, Drain.
3. Combine beans, onion, garlic and bay leaf in a large saucepan or stockpot. Add water to cover the beans by at least 2 inches.
4. Bring to a boil, reduce to a simmer, cover and cook until beans are tender, about 1 to 1 ½ hour, adding additional water if needed. During the entire cooking process, you always want at least 2 inches of water covering your beans.
5. This will help to create your broth. At the end of 1 ½ hours, check the texture of your beans. They should be soft, not mushy or falling apart.
6. Once tender, season with salt to desired taste.
7. Serve warm, with cilantro, Pico de Gallo or avocado.

Recipe Notes

Serves 8-10