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Categories:Viewed: 44 - Published at: 8 years ago
Ingredients
- 1 pound dried pinto beans, picked over
- 1/2 white onion, plus more, finely chopped, for garnish
- 2 garlic cloves, crushed
- 2 dried avocado leaves
- 1 teaspoon dried epazote
- 3 fresh cilantro sprigs
- Coarse salt and freshly ground pepper
- 2 plum tomatoes, seeded and chopped
- 2 ounces cotija cheese, crumbled
- Lime wedges, for serving
Method
- Cover the beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
- Drain the beans; transfer to a small stockpot.
- Add the onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches.
- Bring to a boil; add 1 tablespoon salt.
- Reduce heat to medium-low; simmer, adding water as needed to cover the beans, until the beans are tender and the liquid is soupy, 2 to 2 1/2 hours.
- Discard the avocado leaves.
- Season with salt and pepper.
- Garnish with onion, tomatoes, and cheese.
- Serve with lime wedges.
