Ingredients
- 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.—)
- 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 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.
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