This Pinto Beans with Pico de Gallo recipe is a delightful and nutritious dish that brings together the earthy flavor of pinto beans and the refreshing zest of fresh salsa.

Perfect as a hearty side or a satisfying main dish, the beans are cooked until tender and infused with garlic and olive oil, creating a comforting base.

Paired with vibrant Pico de Gallo—made with ripe tomatoes, zesty lime, and crunchy jalapeño—this meal is both simple and bursting with flavor. Ideal for gatherings or a cozy dinner, it’s a healthy choice that everyone will love!

Pinto Beans

Ingredients:

2.lb of pinto beans .

1/2 cup of olive oil

5 cloves of garlic.

1 teaspoon and a half of salt

Instructions:

Wash the beans. 5 .times.,

Then add 13 cups. of water

Add minced garlic and salt and oil

Then cook for 2 hours 30 minutes to medium heat or until the beans are soft.

Serve with Pico de Gallo

Pico De Gallo

Ingredients for Pico De Gallo:

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)

Instructions for Pico De Gallo
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.

Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine.

Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.

Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.

Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Enjoy!

Notes:

Soaking the Beans: If you have time, soak the pinto beans in water for 6-8 hours or overnight. This can help reduce cooking time and improve digestibility.

Adjusting Salt: Be cautious with the salt, especially if you’re serving the dish with salty toppings or sides. You can always add more salt later if needed.

Cooking Time: Cooking times may vary based on the age of the beans and your stove. Check for tenderness after about 2 hours and adjust the cooking time as necessary.

Pico de Gallo Variations: Feel free to customize your Pico de Gallo! You can add diced bell peppers, corn, or avocado for additional flavor and texture.

Storage: Both the beans and Pico de Gallo can be stored in airtight containers in the refrigerator. The beans will keep for up to a week, while the Pico de Gallo is best enjoyed within 4 days.

Serving Suggestions: This dish pairs well with rice, tortillas, or as a filling for tacos and burritos. You can also serve it as a topping for grilled meats or fish.

Spice Level: If you prefer a milder Pico de Gallo, be sure to remove all seeds and ribs from the jalapeño or opt for a milder pepper variety.

Nutrition Information:
Nutrition Facts for One Serving Size (Approx. 1 cup of cooked beans):

Calories: Pinto beans: 120 calories | Olive oil: 60 calories
Total Fat: Pinto beans: Minimal (less than 1 gram) | Olive oil: About 7 grams
Protein: Pinto beans: 7 grams
Carbohydrates: Pinto beans: 20 grams
Fiber: Pinto beans: 6 grams
Sodium: 600 milligrams