Frijoles de la Olla

This recipe comes from Saveur. I love good beans. I have always wondered how good Mexican restaurants get their frijoles to be soft but not too soft and flavorful but not overwhelming. This recipe does the trick. I imagine adding some pork - a good, fat-streaked piece of pancetta or prosciutto end would be a nice addition too.

SERVES 6–8

INGREDIENTS

2 cups dried pinto beans
1 clove garlic, smashed
1 whole jalapeño, plus ½ stemmed, seeded, minced
½ small yellow onion, plus ¼ minced
Kosher salt and freshly ground black pepper, to taste
¼ cup minced cilantro
1 tomato, cored, seeded, and finely chopped
Crumbled cotija cheese and flour tortillas, for serving

INSTRUCTIONS

Bring beans, garlic, whole jalapeño, ½ whole onion, and 8 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low, season with salt and pepper, and cook, covered and stirring occasionally, until beans are just tender, about 1 hour 45 minutes. Meanwhile, make pico de gallo by stirring remaining jalapeño and onion with cilantro and tomato in a small bowl until combined. Ladle beans into serving bowls, and top with pico de gallo and cotija. Serve with warm tortillas.