Saveur

Photo: Andre Baranowski

1 lb. dried pinto beans
1⁄4 lb. bacon, roughly chopped
10 sprigs cilantro, chopped
2 garlic cloves, smashed
2 serrano chiles
1 medium onion, chopped
1 large tomato, chopped
Kosher salt, to taste

1. Combine all the ingredients and 7 cups water in a 6-qt. dutch oven. Boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, until beans are tender, about 3 hours. Season with salt.

This article was first published in Saveur in Issue #121