These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Yield: serves 6
- 1 lb. dried pinto beans
- 1⁄2 small white onion, thinly sliced
- 2 tbsp. lard or canola oil
- Kosher salt, to taste
- Crema (available at mexgrocer.com) or sour cream, for garnish
- 1 cup shredded queso Oaxaca (available at mexgrocer.com) or mozzarella
- Blistered serrano chiles, for serving
- Warm tortillas, for serving
- Bring beans, onion, lard, and 10 cups warm water to a boil in a 4-qt. saucepan over medium-high heat. Reduce heat to medium-low, and cook, covered and stirring occasionally, until beans are just tender and begin to split open, about 2 hours. Add salt, and continue cooking, mashing some of the beans in the pot as they cook, until beans are completely soft, about 30 minutes more.
- To serve, ladle beans into serving bowls and garnish with a spoonful of crema and some of the cheese. Serve with chiles and tortillas.