Homemade Pinto Beans
INGREDIENTS
2 cups dry pinto beans, sorted through (there are often pebbles)
1 small or 1/2 large yellow onion, diced
6-8 large cloves of garlic, finely diced
1 whole bunch of cilantro (less if you want), chopped
1/2 jalapeño (seeds removed or keep some if you want it spicy), diced
salt
pepper
METHOD
if you can soak your dry beans overnight or for at least 2 hours, that will help your beans cook faster and be more easily digestible. drain water from beans and add 4 cups of fresh water to the pot of beans.
add onion, garlic, jalapeño, 2 teaspoons fine grain sea salt, and pepper.
bring to a boil and lower to a simmer. place lid on pot and cook for about an hour on low, stirring occasionally. I like to mash some of the beans with a fork to thicken.
if beans are not tender after an hour and there is not much water left, add more water. taste and adjust for seasoning (it will likely need more salt). add cilantro and cook for another 30 minutes or until beans are cooked to your liking
serve on tortillas (I made homemade corn tortillas using the NYT Cooking almost from scratch tortilla recipe) with sour cream, pickled chilis, and tomatillo salsa.
