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)
  • 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)
  • Salt and pepper
  • 1 recipe Shredded Pork and Broth (optional)
  • 1 recipe Salsa Fresca (optional)
• 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
  • Salt and pepper, to taste

---

Step 1: Soak Beans Overnight

• In a large bowl, combine 2 quarts water and 2 tablespoons salt; stir to dissolve. Add 1 pound dried beans. Soak overnight.

Step 2: Cook the beans

1. Drain and rinse the beans.
2. Heat 2 tablespoons oil In a large Dutch oven over medium heat.
3. Add 1 chopped and 1 teaspoon salt; cook, stirring occasionally, until it begins to brown, about 5 minutes.
4. Stir in 2 cloves thinly sliced garlic and cilantro stems (save leaves for the end). Cook, stirring, until fragrant, about 30 seconds.
5. Stir in the beans and broth, then bring to a boil over medium-high heat. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 – 1.5 hours.
6. Meanwhile, make the Sofrito (instructions below).
7. 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. Then, return the beans to a simmer over medium heat, stirring occasionally.
8. Once the beans reach a simmer, 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.
9. Serve with salsa fresca on the side.

---

Step 3: Sofrito

1. Heat 2 tablespoons oil In a 12-inch nonstick skillet over medium heat.
2. Add the chopped onion and 1/2 teaspoon salt. Stir until well browned 5-7 minutes.
3. Add 4 minced garlic cloves; cook until fragrant.
4. Add 2 pounds chopped tomatoes, and 2 seeded and finely chopped jalapeños. 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.