🌮🔥 Happy Taco Thursday, Fam!

The weekend is officially starting to simmer, and today we’re paying respect to one of the true taco legends: Jonathan Zaragoza. Because when it comes to Mexican comfort food, this bean recipe belongs in the hall of fame. 🫘✨

These slow-simmered pinto beans are loaded with garlic, onion, smoky depth, and creamy texture that somehow makes every taco, burrito, and late-night tortilla snack instantly better.

Honestly? A spoonful straight from the pot might be the move. 🌮🔥

This is the kind of recipe that quietly steals the show at the cookout while everyone’s distracted by the meat.

👇 Scroll for the taco topping your summer absolutely needs.

Cheers & hot sauce,
~ The Taco Tuesday Crew

Recipe By: @JonathanZaragoza

🔥🫘 Fun Fact: Beans have anchored Mexican cooking for thousands of years, fueling empires, taco nights, and generations of late-night tortillas wrapped around whatever tasted delicious.

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1 lb dried pinto beans, picked over and rinsed
12 ¾ cups water
½ medium white onion, cut into large chunks
7 cloves garlic, whole and peeled
1¾ tbsp GOYA lard
1 tbsp epazote leaves
2 fresh bay leaves
1¾ tbsp sea salt, plus more to taste
½ tsp MSG

1️⃣ Build The Bean Party
Throw the beans, water, onion, garlic, lard, epazote, and bay leaves into a big pot and bring everything to a boil over medium-high heat.

After about 10 minutes, skim off any floaters hanging out at the top. Weak beans don’t make the taco squad.

2️⃣ Let ‘Em Simmer Low + Slow
Lower the heat and keep things at a gentle simmer, not a raging volcano situation.

Partially cover the pot and let the beans cook for about 2 hours, stirring every now and then so nothing sticks and the kitchen starts smelling like somebody’s abuela is about to throw down.

3️⃣ Finish With Flavor
Once the beans are tender, stir in the salt and MSG and let everything simmer another 30 minutes until rich, creamy, and deeply flavorful.

Fish out the onion, garlic, bay leaves, and epazote before serving.

Spoon these beauties next to tacos, pile them into burritos, or eat them straight from the pot standing barefoot in the kitchen at midnight. 🌮✨

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