Mexican Pinto Beans
- 1 lb pinto beans, picked over
- 1 large onion, chopped
- 1 whole head of garlic, minced
- 1 small bunch cilantro, chopped
- 2 quarts chicken stock
- Kosher salt and black pepper to taste
- hot red chilies (optional)
Pinto beans are traditional in Mexican and Latin American cuisine.
- Add the beans to a large bowl and cover with cold water, at least 2 inches over the beans. Let soak overnight.
- Drain and rinse the beans then add them to a large sauce pan or stock pot.
- Add 1 quart of the chicken stock. If the stock doesn’t cover the beans add water.
- Bring the beans to a boil then reduce the heat medium. Cook uncovered.
- After 1 hour add the garlic and onions and more of the chicken stock as needed.
- Continue to cook for another 1 hour, then add the cilantro.
- Test the beans for tenderness and if tender, season with salt and pepper.
- Add 1 cup of the beans to a food processor or blender and blend until smooth.
- Add the processed beans back into the beans and stir to combine. If you like your beans spicy you may add some hot red chilies.
- Serve over rice.