Here’s a simple, comforting pot of fresh beans with warm tortillas—easy, hearty, and full of flavor, just like home.
🫘 Fresh Pot of Beans
Ingredients
- 1 lb dried pinto beans (or black beans)
- 8 cups water (plus more if needed)
- ½ onion, chopped
- 2 cloves garlic
- 1 tsp salt (add after beans soften)
- 1 tbsp oil or lard
- Optional (for extra flavor):
- 1 tsp cumin
- ½ tsp chili powder
- Bay leaf or jalapeño
Instructions
- Sort & rinse
- Rinse beans and remove any debris.
- Cook
- Add beans, water, onion, and garlic to a pot.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 1½–2 hours, stirring occasionally.
- Add more water if needed to keep beans covered.
- Season
- Once beans are soft, add salt and oil/lard.
- Simmer another 15–20 minutes.
- Serve
- Taste and adjust seasoning.
🌮 Warm Tortillas
Store-Bought (Quick)
- Heat a dry skillet over medium.
- Warm tortillas 30–45 seconds per side until soft with light char.
- Wrap in a clean towel to keep warm.
Homemade Corn Tortillas (Optional)
Ingredients
- 2 cups masa harina
- 1½ cups warm water
- ½ tsp salt
Steps
- Mix all ingredients to form a soft dough.
- Rest 10 minutes.
- Roll into balls, press flat.
- Cook on hot skillet 30–60 seconds per side.
Serving Ideas
- Beans with crumbled queso fresco
- Add chopped onion & cilantro
- Side of salsa or pico de gallo
- Mash beans slightly for tacos or burritos
If you’d like, I can show you how to make refried beans, charro beans, or flour tortillas from scratch 🌮🫘
