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Close up of Pinto Bean Tacos with Salsa Verde on a rustic wood board with text overlay.
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Pinto Bean Tacos with Salsa Verde

Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings 4

Ingredients

  • 3 cups dry pinto beans
  • 1 large yellow onion
  • 2 cloves garlic
  • Salt
  • 6 large tomatillos
  • 2-4 jalapeño chiles
  • 1 clove garlic
  • 1 bunch cilantro
  • Salt
  • corn tortillas
  • 4 limes
  • queso fresco (omit for vegan version)

Instructions

  • The day before:
  • In the morning: put beans in a large bowl and cover beans with abundant water. It's better to soak them in too much than too little water. The beans will absorb a lot and you want to make sure they are submerged in water the entire time they are soaking.
  • In the evening: Peel and finely chop the onion and peel and crush the garlic.
  • Drain and rinse beans very well and then put in a large pot. Fill up with fresh water until about 2 inches above the beans. Add chopped onion and crushed garlic and about a teaspoon of salt. Bring to the boil and once boiling reduce to simmer and cook beans for about 4 hours. Add salt if necessary. Store in fridge.
  • The next day:
  • For the salsa:
  • Peel and wash tomatillos, leave as whole but cut out the hard top middle white section like you would with a strawberry. Be careful because the white part is very hard but the tomatillo's flesh is soft and the knife slips easily.
  • Peel garlic and wash and deseed jalapeño chiles.
  • Place tomatillos, garlic and chiles in a pan with lid and add about an inch of water.
  • Bring water to the boil and once boiling reduce heat to simmer and cover the pan.
  • Cook until tomatillos are very soft (about 30 minutes).
  • Wash cilantro and cut off bottom part of stalks.
  • Add cooked tomatillos, garlic, chiles and about half a teaspoon of salt to a blender and blend for about 30 seconds, then and add washed cilantro and blend until no big bits are left and the salsa is pourable.
  • For the tacos:
  • Reheat beans and season with salt again if necessary.
  • Heat a non-stick pan over medium heat, once hot warm up tortillas (about 1 minute per side). Add beans to taco and serve with queso fresco on top (omit for vegan version) and freshly squeezed lime juice and salsa verde.