Mexican Pinto Beans

Ingredients  

• 1 pound dried pinto beans
• 2 tablespoons extra virgin olive oil
• ½ yellow onion finely chopped
• 2 –3 green onions white and light green parts only, finely chopped
• 3 garlic cloves minced
• ⅓ cup fresh cilantro chopped
• 1 4.25 oz can chopped green chiles (such as Ortega)
• 1 jalapeño pepper stem and seeds removed, half minced
• 4 cups vegetable or chicken broth
• 2 cups reserved bean soaking water add more as needed
• 2 bay leaves
• Salt and freshly ground black pepper to taste

Method 

Step 1: Soak the Beans

1. Place dried pinto beans in a large bowl and cover with cold water. Let soak overnight (at least 8 hours). The next day, reserve 2 cups of soaking water, then drain and discard the rest.

Step 2: Sauté Aromatics

1. Heat olive oil in a Dutch oven over medium heat. Add the yellow onion and sauté for 3–5 minutes until soft and fragrant.
2. Stir in the green onions, garlic, minced half of the jalapeño, and cilantro. Cook for another 1–2 minutes, stirring frequently.

Step 3: Combine and Simmer

1. Add the soaked beans, reserved soaking water, green chiles, the remaining half of the jalapeño, broth, and bay leaves to the pot. Stir well.
2. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.

Step 4: Cook Uncovered

1. Remove the lid and continue to simmer for another hour uncovered, stirring occasionally. Add more broth or water as needed to keep the beans submerged.

Step 5: Finish and Serve

1. Once the beans are tender and the liquid slightly thickened, season with salt and freshly ground black pepper to taste. Discard the bay leaves and remaining jalapeño half before serving.