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Mexican Pinto Beans with Queso (Frijoles con Todo)

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Mexican Pinto Beans made from scratch in the pressure cooker topped with tomatoes, cilantro, avocado and my favorite part, the cheese! Serve as soup or a side.

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.Mexican Pinto Beans with Queso (Frijoles con Todo)

Growing up in a half Latin home with a Colombian mom, homemade beans made from scratch were a staple. Lazy Sundays Mom would have a big pot of beans simmering all day on the stove ready to feed anyone and everyone who came over unexpected, in fact she still does that today. Beans also happen to be my husband’s favorite thing in the world to eat. I seriously think he fell in love with me after the first time he tried my beans. So when I want to make a dish I know Tommy will love, beans are on the menu. These Mexican Pinto Beans are life, made from scratch in the pressure cooker with onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! Soupy and mild in heat, they can be served as a soup or as a side dish over rice or with tortillas.

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.

These beans are inspired by the pinto beans I recently had at a taqueria in Berkeley called Frijoles Con Todo, which basically means loaded beans. The beans were magnificent, I especially loved the chunks of soft queso Oaxaca which is similar to mozzarella string cheese, as well as fresh tomatoes, onions and cilantro mixed in at the end. I recreated them at home and Tommy RAVED about them!

Last night as we gathered at the table for dinner he had two bowls and savored every bite. Dinner was a success!

Tips for making perfect beans from scratch:

  • Let the beans soak overnight in plenty of water, then drain them the next day.
  • I always use a pressure cooker to make my beans, it cuts the cook time in half. To make them on the stove, double the cook time.
  • Beans thicken the longer they stand. To make them soupier you can add more liquid. If reheating, add more liquid to loosen them up.
  • For thicker beans, I let them cook uncovered for thirty minutes. You can thicken them more or less to your taste.

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.

How to Make Instant Pot Pinto Beans

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.

See more Instant Pot or Pressure Cooker Recipes here!

 

Mexican Pinto Beans

4.94 from 74 votes
3
Cals:294
Protein:17
Carbs:42.5
Fat:8.5
These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.
Course: Dinner, Side Dish
Cuisine: Mexican
class="subhead"
Prep: 20 mins
Cook: 1 hr 15 mins
Total: 1 hr 3 mins
Yield: 8 servings
Serving Size: 1 generous cup

Ingredients

  • 1 pound dried pinto beans
  • 1 teaspoon olive oil
  • 1 small yellow onion chopped
  • 1/4 cup minced cilantro
  • 3 clove garlic minced
  • 1/2 medium yellow onion left whole
  • 1 4.24 ounce can chopped green chilies
  • 1 whole jalapeño
  • 2 tablespoons chicken or vegetable bouillon Better than Bouillon
  • 2 bay leaves
  • 1 teaspoon Kosher salt

Topping:

  • 2 medium vine tomatoes cored, seeded, and chopped
  • 1/4 medium red onion chopped
  • 2 scallions chopped
  • 1/4 cup minced cilantro
  • 3 ounces queso Oaxaca or mozzarella diced 1/4-inch
  • 8 ounces sliced avocado
  • lime wedges for serving
  • tortillas optional for serving

Instructions

  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
  • In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
  • Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
  • Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
  • Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
  • Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

Last Step:

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Nutrition

Serving: 1 generous cup, Calories: 294 kcal, Carbohydrates: 42.5 g, Protein: 17 g, Fat: 8.5 g, Saturated Fat: 2 g, Cholesterol: 8.5 mg, Sodium: 635 mg, Fiber: 11 g, Sugar: 2.5 g

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236 comments on “Mexican Pinto Beans with Queso (Frijoles con Todo)”

  1. Made these last night using Peruano beans and made refried beans this morning for breakfast with them. Sooooo good! Thanks!

  2. I rarely post reviews, but I had to because these beans were delicious! Thanks for a great recipe that was easy to make.

  3. If cooking in the crockpot, would you sauté the chopped onion, garlic, cilantro first? Or just dump it all in the crockpot raw? 

  4. I made these today and they are really great! Very filling and a big portion! Honestly, I think they’d still be great without the cheese and avocado, though they were delicious with. But the beans are great on their own with just the veggie topping.

  5. For those wondering if the 3 points per serving includes the cheese and avacado – I ran the recipe through the WW recipe builder and learned that YES, it does when figured as 8 servings. 
    I’ve been making beans from scratch for decades and these are the BEST I’ve ever made. 

  6. So unbelievably good!!!  I substituted 1 chipotle in adobo as I was out of jalapeños. And my beans were soft and fully cooked after 20 minutes in the IP.   Not sure why, but I always have to shorten the pressure cook times on beans. 

  7. Avatar photo
    Miranda Sinchai

    Great recipe! I was wondering if the nutritional information includes the cheese and avocado toppings?

  8. Avatar photo
    LouAnn Covington

    Delicious!  I’ve made this several times now, and it’s my go-to. It makes a lot for my family of 3, so I incorporate the leftovers into other meals that week.  I don’t soak the beans out of laziness.  It doesn’t affect the texture/flavor, but it probably causes us extra gas. :). Instead of water I use chicken broth, and if I cut it to 5 cups instead of 6 I find I don’t need to sauté it for 30 mins after the natural release…the liquidity is just right.  Thank you for an awesome, healthy recipe my family loves!

  9. Wowch!
    Ouch and wow factor at my home. I added spinach and cheddar to my bowl. Chile? One was a ghost pepper. The other a big question mark cause it was unmarked, frozen, grill roasted Chile from the summer garden.
    Waiting for the boys to get here. It’s a winner in my book.

  10. This was excellent!  I do not have an instapot.  But the crickpot worked fine.  i soaked the beans 24 hours and then followed the instructions as written, but threw everything in the crockpot.  Put on low for 5 hours, then on high for an hour when I got home from work.  Delicious and not too spicy.  (May add a second chopped jalepeno next time, and maybe a full onion).  The can of green chilis is key as it adds a nice vinegary taste, and then the extras at the end make it even better,.  Especially the fresh cilantro, avacado  and squeeze of lime (again, that splash of acid is key).  Served on hot rice.  We all loved it!  (I bought but forgot to add the cheese, but there are leftovers… so I have another chance).  Thanks, Gina!

  11. OMG OMG I am blown away by this. Better than most restaurants! I wish I could upload my photo ???? served over a little rice and uses tostitos scoops. Thank you, Gina! I am gonna use the leftovers later this week over baked potatoes.

  12. For those wondering about using canned beans…

    I decided to make this last minute for a Christmas dinner and didn’t have time to soak beans overnight. I bought 5 cans of pinto beans (because I had a hard time picturing what 1 lb of dried beans would look like cooked) but only used 4 and drained 2 of them. I followed the instructions exactly but left out the water, jalapeño, and only salted to taste. I set my IP for 18 minutes and did a quick release then set the uncovered pot on the sauté function for about 5-7 minutes to thicken up and it came out perfect! We LOVED this as a side dish for our annual Christmas mexican feast! I will try it some day with dry beans to compare the two, but I have no problem cutting corners with this one and using canned 🙂 

  13. If I wanted to double the recipe, in a six quart pit, would I double the liquid, too? I make these all the time and a friend has requested I make them for her thesis defense party.

    1. I’ve had to double this recipe before and I’ve done it both ways… I cooked both batches together in an 8-quart pot and i cooked two separate batches back to back and i personally found that cooking them back to back took less time than cooking a double batch 🙂 hope that helps !

  14. Avatar photo
    Alisa Farinelli

    This was amazing!!!!! Cooked in my slow cooker. The flavor is soooo good. The texture was creamy, and the beans were perfectly soft without being mushy. I am obsessed! Thank you so much!

    1. Hi Alisa,  

      For how long and t what setting did you do these in the slow cooker?  Thanks!

      Gina, thanks for another awesome recipe.

      1. Never mind!  See my comment below.  Soaked beans for 24 hours, then threw it in the crockpot for 5 hours on low, and then 1 hour on high when I got home from work.  It was perfect.

  15. Do the beans taste spicy because of the pepper?  I’m not able to eat very spicy foods, but love pinto beans.  Would this taste good without the pepper?

  16. This tastes great! I was a bit skeptical – the ingredients didn’t strike me as super intriguing. But the taste is wonderful, even the cilantro I usually dislike adds to the dish. Love the different textures and flavors brought by the toppings. Will surely make this again.