Quick Mexican Meal or, Dried Beans - Yes - on a Weeknight

 

So many of us are needlessly afraid of cooking dried beans, mostly due to the length of preparation. With just the minimal amount of forethought they can be cooked quite easily and the results - tender and creamy, surrounded by a rich broth - are far superior to their admittedly satisfying canned brethren. 

Cafe Drake whipped up a batch for an early school night meal with Octavio - we served them with plenty of warm, buttered corn tortillas, cauliflower braised with tomatoes and Ancho chilies and a salad of watercress and cilantro sprigs. The recipe below is pretty much impossible to screw up.

Soak 2 cups of dried pinto beans in plenty of water to cover overnight or for at least 6-7 hours.

Drain beans and rinse 2 or 3 times. Drain again then place the beans in a large stockpot with 2-3 quarts of water. Bring to a boil and cook on high for 7 minutes. Reduce heat to a medium-low flame and scoop off any foam that rises to the surface. Add 1 chopped onion and 1 bay leaf, partially cover the saucepan and simmer gently for 35-45 minutes.

Now and only now, add about 2 t. of salt or to taste. Beans need a lot of salt but not to the point that their earthy flavor is dulled or disguised. Also add (to your taste) a bit of, in equal amounts, cumin powder and oregano. Cook for another 1/2 hour uncovered or until beans are creamy and tender.