Leftovers from these soupy pinto beans can be used to stuff the baked Gorditas Zacatecanas.
- 2 cups dried pinto beans
- 1 clove garlic, smashed
- 1 whole jalapeño, plus 1/2 stemmed, seeded, minced
- 1⁄2 small yellow onion, plus 1/4 minced
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup minced cilantro
- 1 tomato, cored, seeded, and finely chopped
- Crumbled cotija cheese and flour tortillas, for serving
Bring beans, garlic, whole jalapeño, 1⁄2 whole onion, and 8 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low, season with salt and pepper, and cook, covered and stirring occasionally, until beans are just tender, about 1 hour 45 minutes. Meanwhile, make pico de gallo by stirring remaining jalapeño and onion with cilantro and tomato in a small bowl until combined. Ladle beans into serving bowls, and top with pico de gallo and cotija. Serve with warm tortillas.