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Beans slowly simmered with pig's ear until gelatinous and rich. This protein-packed family dish transforms humble ingredients into a deeply flavorful, traditional Mexican comfort food.
Rinse the dry pinto beans under cold water and soak them overnight, or use the quick-soak method by boiling for 2 minutes and letting stand for 1 hour.
In a large heavy-bottomed pot, add the soaked beans, pig's ear pieces, diced onion, garlic, bay leaves, and water. Bring to a rolling boil over high heat.
Reduce heat to low, cover the pot, and simmer gently for 2–2.5 hours, stirring occasionally and skimming off any foam or impurities that rise to the surface.
Once the beans are nearly tender and the pig's ear is gelatinous, add salt, black pepper, and half of the chopped cilantro. Adjust water level if needed for desired consistency.
Uncover the pot for the last 20 minutes to concentrate flavors if desired. Before serving, remove bay leaves, taste and adjust seasoning, then garnish with remaining fresh cilantro.
