Ingredients

serves 6 to 8

　　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

　　

Step 1

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

　　

Step 2

Drain the beans; transfer to a small stockpot. Add the 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 the beans, until the beans are tender and the liquid is soupy, 2 to 2 1/2 hours. Discard the avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.