Smoky Pinto Beans

Ingredients

• 1 pound dried pinto beans
• picked over
• 1/2 white onion
• plus more
• finely chopped
• for garnish
• 2 garlic cloves
• crushed
• 2 dried avocado leaves
• 1 teaspoon dried epazote
• 3 fresh cilantro sprigs
• Coarse salt and freshly ground pepper
• 2 plum tomatoes
• seeded and chopped
• 2 ounces cotija cheese
• crumbled
• Lime wedges
• for serving

Instructions

1. Cover the beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
2. Drain the beans; transfer to a small stockpot.
3. Add the onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches.
4. Bring to a boil; add 1 tablespoon salt.
5. Reduce heat to medium-low; simmer, adding water as needed to cover the beans, until the beans are tender and the liquid is soupy, 2 to 2 1/2 hours.
6. Discard the avocado leaves.
7. Season with salt and pepper.
8. Garnish with onion, tomatoes, and cheese.
9. Serve with lime wedges.