Yield: 5 cups
2 cups dry pinto beans
2 bay leaves
Cold water, plus more as needed
1 tablespoon grapeseed oil
1 cup minced onion
1 teaspoons salt
1 ½ teaspoons minced garlic
1 cup vegetable or chicken stock
1½ teaspoons ground cumin
½ teaspoon paprika
¼ teaspoon red pepper flakes
½ teaspoon dried Mexican oregano
¼ teaspoon freshly ground black pepper
1 1/2 tablespoon lime juice
Place the beans in a large colander and sort through them to remove and discard any shriveled beans, stones or debris.
Rinse beans and place them to a large bowl.
Cover with 3 inches of water.
Discard any beans that float to the surface.
Cover and soak beans on the counter for 8-12 hours.
Drain and rinse.
Cover the beans with cold water in a Dutch oven until the water is 2 inches over the beans. Bring the mixture to a boil. Reduce heat and simmer, uncovered for an hour. Stirring occasionally.
Test the beans to see if they are done. Add water if necessary
to keep the beans covered with about half an inch of water.
Reduce the heat and continue to simmer, uncovered, until the
beans are tender, stirring occasionally. After 45 minutes, check the beans every 15 minutes for tenderness.
While the beans are cooking, heat a Dutch oven over medium heat. When hot, add the oil. When the oil shimmers, add the onion and sprinkle with ½ teaspoon salt. Sauté the onion until transluscent and soft.
Add ¼ cup of the chosen broth and garlic. Simmer until both the onions and garlic are soft.
Add cumin, pepper and oregano to the onions and garlic. Saute until fragrant.
Remove bay leaves from the beans.
Gently stir in the lime juice and remaining 3/4 cup of the chosen broth.
Taste the beans and adjust seasoning as necessary.
Beans will benefit from chilling overnight in the icebox. If so, add another ½ cup broth when reheating.
Heat to desired temperature over medium heat, stirring occasionally.
Place in a serving bowl.
Garnish with snipped cilantro.
Serve with sopping bread.