Braised pinquito beans (Frijoles pinquitos de la olla) from Nopalito: A Mexican Kitchen (page 125) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on September 22, 2025

    Maybe it was the simple addition of the guajillo or maybe I used better quality beans, but I liked these better than the black beans.

  • Stephenn31 on May 06, 2025

    I made in the pressure cooker for about 45 min and natural release (after soaking for about an hour, so that that guajillo chili could soften). Delicious. I mashed some of the beans to make it a bit thicker, and added some dried oregano, without going the refried route.

  • Ileana on April 26, 2022

    Very simple, very tasty. Made even easier with a slow cooker -- added unsoaked Rancho Gordo Santa Maria Pinquitos and recipe ingredients together and let them cook on low for 8 hours. Perfect. Delicious as a side tonight, will be delicious as refried beans tomorrow.

  • DFarnham on January 26, 2021

    I've made these several times. We like spice, so have doubled the guajillo. I also like to overcook them a bit and mash these together with the pepper. Quite delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.