Mexican Stewed Beans (aka The Best Beans in the World)

Adapted from 177milkstreet.com

• FOR THE BEANS:
  • 1 pound dried cranberry beans, picked over and rinsed (I use pinto beans)
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons lard or neutral flavored oil (I use olive oil)
  • 1 medium white onion, chopped
  • 2 medium cloves garlic, thinly sliced
  • 1 bunch cilantro (stems and leaves separated – stems are finely chopped and the leaves are roughly chopped
  • 6 cups low-sodium chicken broth, pork broth, or water (I use chicken broth)
  • 1 recipe Shredded Pork and Broth (optional)
  • 1 recipe Salsa Fresca
• FOR THE SOFRITO:
  • 2 tablespoons lard or neutral oil (I use olive oil)
  • 1 large white onion, chopped
  • Kosher salt and freshly cracked black pepper
  • 4 medium cloves garlic, minced
  • 2 pounds ripe tomatoes, cored and roughly chopped
  • 2 jalapeños, seeded, and finely chopped (leave some seeds in to add some heat)

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Combine in a large bowl. Stir to dissolve salt. Cover and soak the beans overnight at room temperature.

• 1 pound beans
• 2 quarts water
• 2 tablespoons salt

1. Drain the beans. In a large Dutch oven over medium heat:
2. Add 2 tablespoons oil over medium heat until shimmering.
3. Add 1 chopped onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes.
4. Stir in 2 cloves thinly sliced garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds.
5. Stir in the beans and broth, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour.
6. Meanwhile, make the Sofrito: In a 12-inch nonstick skillet over medium:
   • Heat 2 tablespoons lard or oil until shimmering.
   • Add 1 large white onion
   • ½ teaspoon salt
   • Cook, stirring occasionally, until well browned, 5 to 7 minutes.
   • Stir in 4 medium cloves minced garlic and cook until fragrant, about 30 seconds.
7. Add 2 pounds cored, roughly chopped tomatoes and 2 seeded and finely chopped jalapeños and cook, stirring often, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15 minutes. Remove from the heat and set aside.
8. When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. Return the beans to a simmer over medium, stirring occasionally.
9. Add the sofrito and shredded pork (if using). Cook, stirring occasionally, until heated through, about 5 minutes. Taste and season with salt and pepper, then stir in the cilantro leaves. Serve with salsa fresca on the side.

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