Frijoles Con Todo
~Pinto Beans With Everything~
2 cups pinto beans, picked over, rinsed and drained
3-5 garlic cloves, peeled and smashed (to taste)
½ white onion, peeled and root cut off
½- 1 jalapeno, stem cut off (to taste)
2 Bay leaves
¼ teaspoon of each: (add more to taste)
Powdered Mexican oregano
Pasilla chile powder
Red Onion, chopped
Jalapeno or Serrano peppers, chopped
Cilantro, stemmed and chopped
¼ pound of queso Oaxaca, Shredded (Monterey jack works well also)
Place beans and everything else, except the toppings, in a heavy duty sauce pan and cover with chicken stock so that the waterline is about 3 inches over the beans. Bring the beans to a boil over high heat, and then decrease the heat to medium. You might have to skim some foam from the top of the beans. Discard that nasty foam.
This is important!!!! Simmer, not boil, but don’t under-simmer either or this recipe won’t work.
Simmer, adding stock or water to keep the waterline two to three inches above the beans for the next 2-4 hours. Stirring occasionally to keep the beans from sticking to the bottom of the pot.
Stop adding water after 2-3 hours of cooking or when the beans are tender. At this point, the liquid will be cloudy and milky and start to thicken from the starch of the beans. You’ll want the stock to slowly reduce until just covering the beans until perfectly tender. This is also tricky because sometime I have to add more stock and am constantly adjusting temperature and stock levels. I like this dish a little more broth-y so adjust to your taste.
Adjust seasoning and slowly add salt. (You’ll need more than you think) Remove bay leaves, onion, garlic cloves, and jalapeno from the pot.
Ladle the beans and broth into each bowl and top with cheese, avocado, onions, cilantro, chiles, and sour cream.