Oven-Stewed Mexican Pinto Beans

Ingredients

• 1 lb dried pinto beans (Soaked overnight and drained)
• 1 large yellow onion (One-half left whole for simmering; remaining half finely chopped for the sofrito)
• 4 cloves garlic (Two cloves smashed for the beans; two finely chopped for the sofrito)
• 2 bay leaves
• 8 cup water (Plus more as needed to keep the beans covered)
• 2 tsp kosher salt (Divided, or to taste)
• 2 tbsp extra-virgin olive oil (For sautéing the sofrito)
• 1 medium tomato (Finely chopped)
• 1 fresh jalapeño (Seeded if desired and finely chopped)
• 0.25 cup fresh cilantro (Chopped, plus more to finish if desired)
• 1 tbsp lime juice (Or to taste)

Steps

1. 1

   Place the dried pinto beans in a large bowl, cover generously with water, and soak overnight at room temperature. Drain and rinse the beans before cooking.

2. 2

   Heat the oven to 350°F (180°C). In a large Dutch oven, combine the drained beans, the onion half, smashed garlic, bay leaves, water, and 1 teaspoon of the kosher salt.

3. 3

   Bring the mixture to a full, rolling boil on the stovetop. Do not place the pot in the oven before the beans reach a boil; the initial boil provides enough heat for the beans to maintain a gentle simmer in the oven.

4. 4

   Cover the Dutch oven and transfer it to the oven. Cook for about 3 to 3½ hours, stirring once or twice, until the beans are tender and creamy. If the liquid level drops below the beans, add hot water as needed to keep them covered.

5. 5

   Near the end of the bean-cooking time, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 5 minutes, stirring, until softened and lightly golden.

6. 6

   Add the chopped garlic and jalapeño to the skillet. Cook for about 30 seconds, stirring, until fragrant.

7. 7

   Add the chopped tomato and cook for 2 to 3 minutes, until softened and the mixture becomes saucy. Stir in the cilantro and remove the skillet from the heat.

8. 8

   Remove the onion half and bay leaves from the beans. Stir the sofrito into the pot, then season with the remaining kosher salt and lime juice. Taste and adjust the seasoning.

9. 9

   Let the beans cool briefly so the broth thickens slightly. Serve warm, garnished with additional cilantro if desired, alongside rice or as part of a Mexican meal.

Notes

The source notes that the beans should be brought to a full boil before going into the oven. The recipe requires overnight soaking and is presented as a component for serving with rice. Because the full member-only ingredient list and instructions were not visible in the supplied page excerpt, several quantities and finishing ingredients are reconstructed estimates.

Nutrition per serving

• side dish
• Mexican
• vegetarian
• vegan
• gluten-free
• oven-braised
• make-ahead
• beans