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Nuevo Frijoles*

Nuevo Frijoles* recipe image
These Nuevo Frijoles offer a hearty, comforting experience with every spoonful. The base of tender pinto beans is elevated by the aromatic warmth of cumin and the subtle floral notes of marjoram. Chopped olives and pimientos add bursts of briny depth and sweet color, creating a complex flavor profile that is both rustic and refined. This dish is perfect for a cozy weeknight dinner or as a robust side for festive gatherings. Its naturally vegan and vegetarian, making it an inclusive choice for any table. The texture is creamy yet substantial, ensuring satisfaction without heaviness. Simple to prepare with pantry staples, this recipe brings authentic home-style flavor to your kitchen with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 162.3
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Nuevo Frijoles offer a hearty, comforting experience with every spoonful. The base of tender pinto beans is elevated by the aromatic warmth of cumin and the subtle floral notes of marjoram. Chopped olives and pimientos add bursts of briny depth and sweet color, creating a complex flavor profile that is both rustic and refined. This dish is perfect for a cozy weeknight dinner or as a robust side for festive gatherings. Its naturally vegan and vegetarian, making it an inclusive choice for any table. The texture is creamy yet substantial, ensuring satisfaction without heaviness. Simple to prepare with pantry staples, this recipe brings authentic home-style flavor to your kitchen with minimal effort.
Ingredients
  • 1 pound Dried pinto beans
  • 1 tablespoon Olive oil
  • 1 tablespoon Dried Mexican oregano
  • 1 ounce Chopped block olives
  • 1 ounce Chopped green Spanish olives
  • 1 teaspoon Ground cumin
  • 1 teaspoon Marjoram
  • 1 tablespoon Chopped pimientos
  • 6 cups Water
Directions
  1. 1
    Rinse the dried pinto beans and soak them in cold water for 8-12 hours.
  2. 2
    Drain the soaked beans and place them in a large pot.
  3. 3
    Cover the beans with fresh water, ensuring they are submerged by about an inch.
  4. 4
    Bring the water to a boil over high heat.
  5. 5
    Add the olive oil to the boiling water.
  6. 6
    Reduce heat to a simmer and cook uncovered for 15 minutes.
  7. 7
    Stir in the Mexican oregano, cumin, marjoram, chopped olives, and pimientos.
  8. 8
    Cover the pot and continue to simmer for 30 minutes, or until beans are tender.
  9. 9
    Stir occasionally during cooking, ensuring beans remain covered with liquid.
  10. 10
    Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 162.3kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 30.6g11%
Dietary Fiber 10.2g41%
Sugars 1.1g
Protein 10.2g21%

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

Note

For faster cooking, you can use a pressure cooker or instant pot, reducing the active cook time significantly.

If you don't have time to soak the beans overnight, use the quick-soak method: boil beans for 2 minutes, remove from heat, cover, and let stand for 1 hour before draining and cooking.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after sitting overnight.

You can substitute canned pinto beans if you are short on time; just rinse and drain them before adding to the pot with the other ingredients, and simmer for 15-20 minutes to meld the flavors.

For a spicier kick, add a diced jalapeo or a pinch of cayenne pepper along with the cumin.

Keywords: beans, pinto, tex-mex, vegan, vegetarian, stew, cumin, olives, herbs, comfort food, plant-based, dinner, side dish, healthy, easy, marjoram, oregano
Read it online: https://www.chefs-mate.com/recipe/nuevo-frijoles/