Ingredients
- 3 cups dried pinto beans
- 4 garlic cloves, peeled and mashed
- 1/4 large onion
- 2 bay leaves
- Salt and freshly ground black pepper
- Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving
Directions
Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
Notes
Beans can be prepared 5 days ahead. Cool, cover and refrigerate. Bring to a boil before serving.
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By molrique
on January 06, 2013
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Easy and great flavor. Re the "when to add the salt" controversy - America's Test Kitchens did multiple blind taste tests and found that adding the salt at the beginning works better (the belief that this toughens the beans turns out to be a myth - didn't hold up to actual side-by side testing. Also, these made great refried beans a day later. We just cooked them in a skillet with olive oil, smashing the whole beans as you go. Mmmm!
By bobcat@72
on November 25, 2012
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I followed the recipe exactly and these beans turned out great. I've make beans many times but have never used bay leaves. I think it adds a great flavor. I added salt in the last 20 minutes of cooking. This recipe is a keeper for me!
By Sous-sous87
Inglewood, CA
on May 04, 2012
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Very tasty! It is a myth that salt toughens beans, it actually lessens the cooking time. The beans will be bland and flavorless if salt is not added at the beginning. I just add 1 tbls per 3 cups of water.
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