Flavorful cooked pinto beans served with fresh tomato, sour cream, and feta cheese
4 large servings
1 1/2 cups dried pinto beans, soaked overnight in enough water to cover
7 cups water
2 onions, cut in half
8 garlic cloves, peeled and left whole
small bunch of fresh cilantro, chopped
feta cheese, crumbled
1. Drain beans, rinse under cold water and drain again.
2. Bring water to a boil in a stock pot. Add beans, onions, and garlic. Bring to a boil again and then lower the heat.
3. Simmer uncovered for 1 1/2 hours or until beans are tender and there is only a little liquid remaining.
4. Mash beans slightly, using potato masher or by putting about 1 cup of beans into a blender, processing until smooth and returning to pan. Add the cilantro, reserving a few leaves for garnish. Season with salt and mix well.
5. Ladle beans into warm bowls and top with reserved cilantro, chopped tomato, onions, sour cream, and feta cheese.
about 2 hours
This traditional mexican "Beans in a Pot" is a beautiful and delicious lunch or dinner side dish. I think the beans, onion, and garlic taste so yummy (the beans are really tender and almost creamy, yet still intact) and the toppings of tomato, feta cheese, and sour cream taste SO good!! My rating: 10/10