Nuevo Frijoles

Frijoles get a fresh, briny makeover here. These pinto beans simmer up the usual way, but they’re studded with chopped black and green Spanish olives and sweet pimentos, a salty-tangy twist on the Mexican classic.

The seasoning leans warm and herby: earthy cumin, oregano, and a little marjoram, with a glug of olive oil stirred in as the beans come to a boil. It’s entirely plant-based, hearty enough to anchor a meal or round out a Tex-Mex spread.

One honest note on the cooking: the recipe simmers the beans fairly quickly, so a good soak first makes all the difference. Soaked pintos turn creamy in the time given, while unsoaked dried beans need much longer and more water.

Keep the pot covered as they cook so the beans stay submerged and tender, stirring now and then so they don’t catch.

Chef Tips

• Soak the dried pinto beans overnight, or do a quick hot soak, so they cook through and turn creamy.
• Keep the lid on as directed and watch the water level, adding a splash more if the beans look dry.
• Hold off on heavy salting until the beans are tender; salting too early can keep them firm.
• Stir occasionally so the beans on the bottom don’t scorch.

Variations

• Mash some of the cooked beans for a chunky refried-style texture.
• Add diced tomato, jalapeno, or a chopped onion for more body and heat.
• Finish with fresh cilantro and a squeeze of lime for brightness.