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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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From Saveur magazine. Ingredients:
2 cups dried pinto beans |
1 garlic clove |
1 whole jalapeno pepper |
1/2 jalapeno pepper, seeded and diced |
1/2 small yellow onion |
1/4 small onion, diced |
1/4 cup minced cilantro |
1 tomato, cored and finely chopped |
crumbled cotija cheese |
Directions:
1. Bring beans, garlic, whole pepper, 1/2 onion, and 8 cups of water to a boil. Reduce heat to simmer, and cook, stirring occasionally until beans are tender, about 1 hour and 45 minutes.
2. Meanwhile, make pico de gallo by combining diced jalapeño, diced onion, diced tomato and cilantro in a small bowl. Chill.
3. Ladle cooked beans into bowls, and top with pico de gallo and crumbled cheese. Serve with warm tortillas.
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