Beans are the foundation of many Mexican meals, and this deceptively simple recipe yields a soulful, deeply satisfying pot of comfort. Pinto beans are slowly simmered with onion and garlic, then finished with a spoonful of ¡Ya Oaxaca! Chile Pasilla Salsa for smoky, savory depth. Top with fresh cilantro and avocado and serve with warm rice.

Ingredients

• 2 cups dried pinto beans

• ½ white onion, peeled

• 3 garlic cloves, peeled and smashed

• ¼ to ½ jar ¡Ya Oaxaca Pasilla Salsa! to taste

• Kosher salt, to taste

• Fresh cilantro, chopped (for garnish)

• Avocado slices (if desired)
  

• Cooked rice, for serving

Instructions

1. Rinse the pinto beans well under cold water. (Optional: soak overnight in water to reduce cooking time.)

2. In a large pot, add beans, onion, garlic, and enough water to cover the beans by at least 2 inches. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered or partially covered for 1.5 to 2 hours, until the beans are tender and creamy inside. Add more water if needed during cooking.

3. Once the beans are fully cooked, stir in ¼ to ½ jar ¡Ya Oaxaca! Chile Pasilla Salsa, depending on how smoky or spicy you want it. Season with salt to taste. Simmer for 5–10 more minutes to let flavors meld.

4. To serve, spoon beans into bowls over steamed rice or alongside tortillas. Garnish with chopped fresh cilantro and avocado if desired. 

These beans are versatile — serve them as a side to grilled meats, tuck them into tacos, or pair with sautéed greens and escabeche for a plant-based bowl. They also freeze well and get better the next day.