Ingredients:

  • 1 lb dried pinto beans, sorted and rinsed
  • 10 cups water
  • 1 tbsp vegetable oil
  • 1/2 white onion, peeled and halved
  • 4 cloves garlic, smashed
  • 1 sprig fresh epazote
  • 1.5 tsp kosher salt

Instructions:

  1. Spread the dried beans on a flat surface. Remove any small stones or shriveled beans, then rinse them thoroughly under cold running water in a colander until the water runs clear.
  2. Place the beans, 10 cups of water, the halved onion, and smashed garlic into your pot.
  3. Add 1 tbsp vegetable oil. Note: This stops the beans from bubbling over the top of the pot.
  4. Bring the mixture to a rolling boil over high heat.
  5. Immediately reduce the heat to a low simmer.
  6. Cover partially with a lid and cook gently. Maintain a steady, slow bubble for about 2 hours. If using a pressure cooker, set to High Pressure for 40 minutes with a natural release.
  7. Check the beans. They are ready when one bean squishes easily between two fingers without any resistance.
  8. Stir in 1.5 tsp kosher salt and the fresh epazote sprig.
  9. Continue simmering for another 15-20 minutes until the salt penetrates the core and the broth smells fragrant.