Smoky Pinto Beans

• 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

1. Cover the beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
2. Drain the beans; transfer to a small stockpot.
3. Add the onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches.
4. Bring to a boil; add 1 tablespoon salt.
5. 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.
6. Discard the avocado leaves.
7. Season with salt and pepper.
8. Garnish with onion, tomatoes, and cheese.
9. Serve with lime wedges.

pinto beans, white onion, garlic, avocado, epazote, cilantro, salt, tomatoes, cotija cheese, lime wedges

Taken from www.epicurious.com/recipes/food/views/smoky-pinto-beans-392779 (may not work)