Ingredients
1 1/2 lb.dried pinto beans (4 cups), rinsed
1 Tbsp.vegetable oil
4slices thick-cut bacon, coarsely chopped
1onion, chopped (about 1 1/2 cups)
4garlic cloves, chopped
2 jalapeños, seeded, minced, divided
Kosher salt
1/2cupCotija cheese, crumbled (4 oz.; for garnish)
Chopped fresh cilantro (for garnish)
Pickled Onions (see recipe on this site)
ingredient info
Cotija cheese can be found at better supermarkets and at Latin markets. If unavailable, substitute feta.
Preparation
Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.
Heat 1 Tbsp. oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 Tbsp. drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.
Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving, adding additional water as needed if dry.
Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.
