New This Month

Smoky Pinto Beans

These creamy spiced beans can be served alongside our Lamb Sausages.

  • Servings: 8

Source: Martha Stewart Living, July 2004


  • 1 pound dried pinto beans, picked over
  • 1/2 white onion, plus more, finely chopped, for garnish
  • 2 garlic cloves, crushed
  • 2 dried avocado leaves
  • 1 teaspoon dried epazote
  • 3 fresh cilantro sprigs
  • Coarse salt and freshly ground pepper
  • 2 plum tomatoes, seeded and chopped
  • 2 ounces cotija cheese, crumbled
  • Lime wedges, for serving


  1. Cover beans with cold water by 2 inches in a bowl; refrigerate 8 hours.

  2. Drain beans; transfer to a small stockpot. Add onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover beans, until beans are tender and liquid is soupy, 2 to 2 1/2 hours. Discard avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

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