Ingredients
Method
Step 1: Soak the Beans
- Place dried pinto beans in a large bowl and cover with cold water. Let soak overnight (at least 8 hours). The next day, reserve 2 cups of soaking water, then drain and discard the rest.
Step 2: Sauté Aromatics
- Heat olive oil in a Dutch oven over medium heat. Add the yellow onion and sauté for 3–5 minutes until soft and fragrant.
- Stir in the green onions, garlic, minced half of the jalapeño, and cilantro. Cook for another 1–2 minutes, stirring frequently.
Step 3: Combine and Simmer
- Add the soaked beans, reserved soaking water, green chiles, the remaining half of the jalapeño, broth, and bay leaves to the pot. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
Step 4: Cook Uncovered
- Remove the lid and continue to simmer for another hour uncovered, stirring occasionally. Add more broth or water as needed to keep the beans submerged.
Step 5: Finish and Serve
- Once the beans are tender and the liquid slightly thickened, season with salt and freshly ground black pepper to taste. Discard the bay leaves and remaining jalapeño half before serving.