- Rating:
- Servings:
- 4 - 5
- Difficulty:
- Total Time:
- Recipe By:
- Heidi Allison
Ingredients
- 2 cloves Peeled Garlic
- 1/2 cup Pinto Beans soaked overnight in water to cover
- 1/2 White Onion halved
- 2 Dried Chipotle Chiles
- 1 Pasilla Chiles
- Salt to taste
- 1/4 cup Cotija Cheese or Anejo (Aged) Cheese finely grated (Can substitute with Greek feta. Do not use a French, Israeli or Bulgarian feta—they have a higher fat, a not-salty–enough taste and a texture that is too creamy for this dish.)
Directions
Roast the garlic cloves in a dry skillet on medium heat until clove starts to turn golden. Crush garlic cloves and set aside.
Drain the beans and place in a large saucepan. Pour in enough water to cover the beans, and then add onion, garlic and chiles. Place the lid on the pan and bring to a boil. Reduce the heat slightly and simmer for 60-75 minutes (beans should be tender and creamy with a little bite, but not mushy or disintegrating).
Remove the onion and add salt to taste. Pour the beans into a bowl, sprinkle with cheese and serve.
