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Beans slow-cooked with fragrant epazote, the classic Mexican herb that aids digestion. This vegetarian, protein-rich family essential showcases how one herb transforms simple beans into something special.
Rinse the dried pinto beans thoroughly under cold water, removing any debris. Place them in a large pot and cover with 8 cups of water.
Add the whole white onion and garlic cloves to the pot. Bring the mixture to a gentle boil over medium-high heat, then reduce to low and cover.
Once the beans have simmered for 1 hour, skim any foam from the surface and add the epazote sprigs. Continue simmering on low, maintaining a gentle bubbling.
After 2 hours, check the beans for tenderness. If they are still firm, continue cooking, stirring occasionally and watching the water level. Add hot water if needed to keep beans submerged.
When beans are tender and creamy (usually after 3 hours), remove the onion and epazote. Stir in salt and black pepper, allowing flavors to blend for 10 minutes before serving.
