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Simple pot beans slow-cooked with onion, garlic, and a sprig of epazote until tender. This vegetarian, protein-rich staple is the foundation of healthy Mexican family cooking.
Sort and rinse the dried pinto beans thoroughly, discarding any debris or damaged beans.
Place beans in a large pot and add the 8 cups of water. Let soak for at least 8 hours or overnight for optimal texture.
Drain and rinse soaked beans, then return to the pot with fresh water. Add peeled, halved onion, whole garlic cloves, and the epazote sprig.
Bring to a boil over high heat. Once boiling, reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours, stirring occasionally and skimming any foam.
Check beans for doneness—they should be tender and creamy. Add salt in the last 20 minutes of cooking, then remove the epazote and onion before serving.
