This traditional Mexican dish, often translated to 'pork beans,' is a soul-satisfying blend of slow-cooked beans, spices, and sometimes a touch of meat, making it a standout in any bean-based meal.
Ingredients
Scale:
2 cups pinto beans, rinsed and sorted
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon garlic powder
6 cups water or low-sodium chicken broth
2 tablespoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)
1 cup shredded cheese (cheddar or queso fresco)
Fresh cilantro, chopped
Sour cream or Greek yogurt
Sliced jalapeños
Instructions
In a large pot, soak the pinto beans overnight in water.
Drain and rinse the beans before cooking.
Add the drained beans to the pot and pour in 6 cups of water or chicken broth, along with 1 teaspoon of salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 2 hours, or until the beans are tender.
In a separate skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
Stir in the minced garlic and chipotle peppers, cooking for another 2-3 minutes until fragrant.
Once the beans are cooked, add the sautéed onion mixture to the pot with the beans. Stir in the ground cumin, black pepper, and garlic powder.
Using a potato masher or the back of a spoon, mash some of the beans to create a creamy consistency while leaving some whole for texture.
Cook the beans for an additional 10-15 minutes on low heat, allowing the flavors to meld together.
Serve hot, topped with shredded cheese, cilantro, sour cream, and jalapeños if desired.
