2 cloves Peeled Garlic
1/2 cup Pinto Beans soaked overnight in water to cover
1/2 White Onion halved
2 Dried Chipotle Peppers
1 Pasilla Pepper
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.)
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 peppers.
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.