Lunch · Mexican · 10 min
Frijoles de la Olla con Salsa Verde y Queso Fresco
- Calories
- 461
- Protein
- 22g
- Carbs
- 52g
- Fat
- 13g
Ingredients
- 131.2 g Beans, pinto, dry raw
- 43.7 g Queso Fresco soft cheese
- 59.6 g Tomatillos, raw, chopped
- 17.9 g Coriander (cilantro) leaves, fresh
- 59.6 g Mexican style tomato sauce with peppers and garlic
Method
- 01Rinse the pinto beans thoroughly under cold water.
- 02In a heavy-bottomed pot, cover the beans with water and bring to a boil; reduce heat to a gentle simmer and cook until tender, about 60–75 minutes, adding water as needed.
- 03Once the beans are creamy and cooked through, drain slightly, reserving a small amount of the cooking liquid.
- 04Stir in the Mexican-style tomato sauce with peppers and garlic, allowing it to bubble and integrate with the beans for 5 minutes.
- 05In a small bowl, prepare a quick salsa by mashing the raw tomatillos with a pinch of salt.
- 06Fold the fresh cilantro into the beans just before removing from the heat to preserve their bright, herbaceous aroma.
- 07Ladle the beans into a warm bowl.
- 08Top generously with the crumbled queso fresco and the raw tomatillo salsa.
- 09The dish should be fragrant with garlic and chiles, with the creamy beans contrasted by the bright, acidic crunch of the fresh tomatillo garnish.
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