Frijoles Puerto Nuevo

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.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 81.2

Dietary: Gluten-free, Vegetarian

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

1/2 pound Pinto beans -- soaked
1 Yellow onion -- sliced
6 tbsp Shortening -- divided (lard or canola oil)
1/2 tbsp Chile de arbol -- diced (dried red chilies)
to taste Salt
as needed Water

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

Read it online: https://www.chefs-mate.com/recipe/frijoles-puerto-nuevo/