Mexican-Style Beans #recipe by @LeslieKarst

 

Refried beans—even those in a can—are certainly delicious and have their rightful place in Mexican cuisine, but there’s nothing like the traditional whole pinto beans that one finds in people’s homes south of the border and, if you’re lucky, in your local Mexican restaurant. 

 

And they are so incredibly easy to make!

This recipe is for a crowd—I was feeding about 15, and had plenty left over (they freeze nicely)—so feel free to cut it in half or even a quarter, if you desire. Serve the beans with the pulled pork recipe I featured two weeks ago along with all the fixin’s for a taco bar, and your next party will be a snap!

Mexican-Style Beans

(serves at least 20, as part of a taco bar)

Ingredients

2 lbs. pinto beans

2 tablespoon salt

2 medium yellow onions, coarsely chopped

6 cloves garlic, chopped

4 bay leaves

1 tablespoon ground cumin

2 teaspoons chili powder

2 teaspoons black pepper

 

Directions

Soak the beans for 6 hours, or overnight, in water that’s at least 4 inches above the beans.

 

Rinse the beans, then place them in a large pot with water that’s 2 inches above them. Add the salt and stir, then bring the pot up to a simmer over medium heat. Skim off the scum that has risen to the top of the pot and discard.

 

Turn the heat down to low and simmer the beans, stirring occasionally, until almost done—about 1 hour.  

 

Add the onion, garlic, bay leaf, cumin, chili powder, and black pepper to the beans, and stir. 

 

Continue cooking until the beans are soft and creamy and the broth is well-seasoned and lightly thickened (30-60 minutes; the time will vary depending on the age of the beans). Taste and season with more salt, if needed. Serve topped with grated cheese, salsa, and sour cream, or as part of a taco bar. 

 

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