Fresh-cooked beans with pico de gallo are classic Mexican comfort food — hearty, bright, and full of flavor. You can enjoy them as a side, in tacos, or even as a light main dish.
Here’s how to make tender, fresh beans from scratch and serve them perfectly with fresh pico de gallo. 👇
Fresh Beans to Eat with Pico de Gallo
Ingredients
For the Beans:
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1 lb (about 2 cups) dry beans — pinto, black, or Peruano (mayocoba) beans work great
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6 cups water
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½ onion, peeled (keep whole)
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2–3 cloves garlic, peeled
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1 bay leaf (optional)
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1 tsp salt (add after beans soften)
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Optional flavor boosters: a few sprigs of cilantro, a small piece of bacon, or a jalapeño for a hint of spice
For the Pico de Gallo:
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3 ripe Roma tomatoes, diced
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½ white onion, finely chopped
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1–2 jalapeños (or serrano chiles), finely chopped
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¼ cup fresh cilantro, chopped
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Juice of 1 lime
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Salt, to taste
Instructions
1. Cook the Beans
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Rinse and sort beans, removing any debris.
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Place beans, onion, garlic, and bay leaf in a large pot with water.
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Bring to a boil, then reduce to low simmer and cook uncovered for 1½–2 hours, stirring occasionally.
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Add water as needed to keep beans submerged.
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Once beans are tender, add salt (adding it too early can toughen skins).
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Remove onion and bay leaf if desired.
(Tip: For faster cooking, you can soak beans overnight or use an Instant Pot — 30–35 minutes on high pressure.)
2. Make the Pico de Gallo
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Mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl.
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Let it sit 10–15 minutes so the flavors meld.
3. Serve Together
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Spoon warm beans into a bowl with a bit of their broth.
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Top generously with fresh pico de gallo.
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Drizzle with a little olive oil or crumbled queso fresco, if desired.
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Serve with warm corn tortillas or rice on the side.
💡 Optional Add-Ons
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Refried beans version: Mash beans lightly in a skillet with a little oil and garlic, then top with pico.
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Avocado boost: Add diced avocado or guacamole on top for creaminess.
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Protein twist: Stir in grilled chorizo, bacon, or shredded chicken.
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Fresh herbs: Try epazote or oregano for authentic Mexican flavor.
Would you like me to give you a smoky refried beans version (frijoles refritos) made with lard or olive oil — perfect for topping with pico and cheese?
