2M Smokehouse Charro Beans

• portions: 8 servings

Ingrédients

1 lb. dried pinto beans, soaked overnight

12 garlic cloves, lightly smashed

1 Tbsp. beef bouillon paste

4 tsp. kosher salt, plus more

3/4 tsp. ground coriander

3/4 tsp. ground cumin

3/4 tsp. garlic powder

3/4 tsp. onion powder

1/2 tsp. cayenne pepper

1 small white onion, chopped

1 medium tomato, chopped

1/2 cup chopped cilantro

Instructions

Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30–35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.

Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.

Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.