2 cups dried pinto beans

1 clove garlic, smashed

1 whole jalapeño, plus 12 stemmed, seeded, minced

12 small yellow onion, plus 14 minced

Kosher salt and freshly ground black pepper, to taste

14 cup minced cilantro

1 tomato, cored, seeded, and finely chopped

Crumbled cotija cheese and flour tortillas, for serving


Bring beans, garlic, whole jalapeño, 12 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.


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