Frijoles Puerto Nuevo

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Servings: 2 Difficulty: Intermediate
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Rich, rustic pinto beans simmered with onion and chile de arbol for authentic Baja flavor
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Frijoles Puerto Nuevo are a staple of Mexican home cooking, offering a deeply savory and comforting experience. These pinto beans are slow-cooked until tender, absorbing the sweet pungency of yellow onion and the subtle heat of dried chile de arbol. The result is a creamy, “muddy” broth that coats the beans perfectly. Traditionally prepared with lard for richness, this dish can also be made vegan with oil. Ideal for weeknight dinners or as a hearty side to grilled meats, these beans bring simple, rustic elegance to the table. Serve hot with fresh tortillas for a satisfying meal that feels like a warm hug.

Frijoles Puerto Nuevo recipe image
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Frijoles Puerto Nuevo

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 81.2

Description

Frijoles Puerto Nuevo are a staple of Mexican home cooking, offering a deeply savory and comforting experience. These pinto beans are slow-cooked until tender, absorbing the sweet pungency of yellow onion and the subtle heat of dried chile de arbol. The result is a creamy, "muddy" broth that coats the beans perfectly. Traditionally prepared with lard for richness, this dish can also be made vegan with oil. Ideal for weeknight dinners or as a hearty side to grilled meats, these beans bring simple, rustic elegance to the table. Serve hot with fresh tortillas for a satisfying meal that feels like a warm hug.

Ingredients

Directions

  1. Rinse the soaked pinto beans thoroughly and place them in a large pot.
  2. Cover the beans with fresh water and add the sliced yellow onion.
  3. Bring the pot to a boil over medium-high heat.
  4. Reduce heat to maintain a gentle simmer and cook for about 1 hour, adding more water as it evaporates to keep beans covered.
  5. When the beans are almost tender, add 4 tablespoons of lard or oil and salt to taste.
  6. Remove from heat and let the beans rest for 3 hours to allow flavors to meld and beans to cool.
  7. Return the pot to the heat and bring the beans back to a boil.
  8. Stir in the remaining 2 tablespoons of lard or oil and the diced chile de arbol.
  9. Continue cooking until the beans begin to break apart and the broth becomes thick and muddy.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 81.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 15.3g6%
Dietary Fiber 5.1g21%
Sugars 0.6g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pinto beans, mexican beans, frijoles, chile de arbol, slow cooked, rustic, comfort food, vegan option, baja cuisine, traditional, side dish, plant based, onion, lard, simmered
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