Copycat Pollo Loco Pinto Beans

Copycat Pollo Loco Pinto Beans


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Cooking low and slow lets these beans develop a fantastic flavor! Go on and make this recipe ahead of time to serve as a delicious side dish or great vegetarian entree.

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Time needed

30 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 3 C. dry pinto beans
  • ½ lb. ham hocks
  • 4 C. water
  • 1 green plantain, cut into 1/4-inch pieces
  • 1 C. shredded carrots
  • salt
  • 3 T. vegetable oil
  • 1 T. chopped onions
  • 1 1/2 C. corn kernels
  • 1/2 C. chopped scallions
  • 1/4 tsp. salt
  • 1 clove garlic, minced
  • 1/4 C. chopped cilantro
  • 1/4 tsp. ground cumin

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Rinse and sort beans. Place beans in a large pot and add water and ham hocks. Bring beans to a boil, cover pot and reduce heat. Allow beans to cook 2 hours until almost tender. While beans are cooking, prepare the seasoning. In a large skillet, heat vegetable oil over medium heat, add onions, corn, scallions, salt, garlic, cilantro, and ground cumin, and cook for 10 to 15 minutes. When beans are almost tender, add the seasoning mixture, plantains, carrots, and salt. Cover and cook for another hour until the beans are fully cooked.

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