Charro Beans

Name: Charro Beans
Yield: 4 servings
Ingredients: 1 1 lb. dried pinto beans, soaked overnight; 1 12 garlic cloves, lightly smashed; 1 1 Tbsp. beef bouillon paste; 1 4 tsp. kosher salt, plus more; 1 3/4 tsp. ground coriander; 1 3/4 tsp. ground cumin; 1 3/4 tsp. garlic powder; 1 3/4 tsp. onion powder; 1 1/2 tsp. cayenne pepper; 1 1 small white onion, chopped; 1 1 medium tomato, chopped; 1 1/2 cup chopped cilantro

From the kitchen of Carly

Tender pinto beans simmered with garlic and beef bouillon, then seasoned with cumin, coriander, and cayenne. A generous finish of fresh onion, tomato, and cilantro adds brightness to this deeply savory, warming bowl that tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 lb. dried pinto beans, soaked overnight
112 garlic cloves, lightly smashed
11 Tbsp. beef bouillon paste
14 tsp. kosher salt, plus more
13/4 tsp. ground coriander
13/4 tsp. ground cumin
13/4 tsp. garlic powder
13/4 tsp. onion powder
11/2 tsp. cayenne pepper
11 small white onion, chopped
11 medium tomato, chopped
11/2 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.