Ingredients
2 cups dried pinto beans (or black beans)
8 cups water (plus more if needed)
½ medium white onion
2 cloves garlic, peeled
1 teaspoon salt (added at the end)
Optional: 1–2 dried chiles (like guajillo), epazote sprig
Instructions
Rinse beans thoroughly and remove any debris. Place beans in a large pot and cover with 8 cups of water. Add onion, garlic, and optional dried chiles or epazote. Bring to a boil, then reduce heat to low and simmer uncovered or partially covered for 1½ to 2½ hours, stirring occasionally and adding water if needed to keep beans submerged. Once beans are tender and creamy, add salt and simmer for 10 more minutes. Remove onion and garlic if desired. Serve beans with their broth, or use as a base for other dishes.