Recipe information
Yield
serves 6 to 8
Ingredients
1
pound dried pinto beans, picked over
1
/2 white onion, plus more, finely chopped, for garnish
2
garlic cloves, crushed
2
dried avocado leaves
1
teaspoon dried epazote
3
fresh cilantro sprigs
Coarse salt and freshly ground pepper
2
plum tomatoes, seeded and chopped
2
ounces cotija cheese, crumbled
Lime wedges, for serving
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Preparation
Step 1
Cover the beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
Step 2
Drain the beans; transfer to a small stockpot. Add the onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover the beans, until the beans are tender and the liquid is soupy, 2 to 2 1/2 hours. Discard the avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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