1 pound pinto beans
2 bay leaves
4 cloves of garlic
8 cups of water
1 tablespoon kosher salt
Clean beans, remove any bits or broken beans and place in bowl. Rinse beans under cold water until water runs clear and drain. Place in a large heavy stockpot, add water. Add onion, bay leaves, garlic and bring to a boil.
When the beans have reached the boil stage, reduce heat ,cover and simmer for about 1 1/2 hours. If needed add more water to your pot, you want at least 2 inches of water at all times covering your beans. This will help to
create your broth. At the end of 1 1/2 hours , check the texture of your beans. They should be soft, not mushy or falling apart. Remove the onion and add salt to taste. Serve in large bowls and garnish with cilantro, tomatoes, crema or a sprinkle of queso fresco.
Perfect for charro beans or refried beans. Have leftovers? Simply freeze for another meal. Thaw in fridge overnight when ready to use.
Courtesy of Vianney Rodriguez via Sweet Life.