Step 1

Sort the dried beans, removing any small stones and debris, then rinse the beans. For faster, more evenly cooked beans, pre-soak them. You can either soak for 8-10 hours in about 10 cups of cold water along with 1 1/2 tbsp of coarsely ground salt. Or you can quick soak the beans by placing them in a large pot with the 10 cups of water and the 1 1/2 tbsp coarse salt, and bringing the pot of beans to a rolling boil, turn off heat and leave covered for 1 hour at room temperature. If you choose not to soak your beans, oven cooking time can be expected to increase.

Step 2

Preheat the oven to 300 ºF. If beans have been soaked, drain and rinse them. Put the beans in a large, oven safe, dutch oven. Cover with 8 cups of water, add 1 tsp of finely ground salt, 2 bay leaves, and the epazote or Mexican oregano. Bring the pot to a boil on the stovetop, then transfer the covered pot to the 300 ºF oven.

Step 3

Prepare the head of garlic for roasting. Peel off the excess paper around the garlic, and slice off a small portion of the top to expose the cloves. Place the head of garlic in a small piece of foil and pour 1 tsp of oil overtop. Close the foil around the head of garlic and place it in the oven with the pot.

Step 4

Let the beans cook and the garlic roast for 75 minutes. After 75 minutes remove the head of garlic, which should be soft and well roasted at this point. Open up the foil packet, and set the roasted garlic aside to cool. Test the beans for doneness. They should be soft and easily squished by your tongue. If they are firm, continue baking them, checking every 10-15 minutes, until they are tender.

Step 5

When the beans are cooked, return the pot to the stove and turn the heat to medium or medium-low to maintain an active simmer. When the roasted garlic is cool enough to handle, squeeze out the cloves and add them all to the pot of beans along with the canned tomatoes with green chile. Let the beans simmer until the liquid is thickened and turning creamy and the beans are soft and practically melt in your mouth, usually 20-25m. Stir the beans occasionally while it cooks so none stick to the bottom. If the mixture gets too dry you can add a little more water as needed

Step 6

Heat a skillet over medium, add 1 tbsp of oil and the diced onion. Fry the onion for 6-8 minutes until soft and golden. Add to the onions to the thickened beans and simmer for an additional 5 minutes. Taste the beans and adjust for salt.

Step 7

The beans will thicken as they cool and sit in the fridge. Any that won't be consumed in a few days can be frozen. The beans freeze really well. Just defrost on the counter or in the fridge.

Step 8

Rinse the rice and put in a medium pot along with the 3 cups of water, oil (if using), and salt. Bring the pot to a low boil while uncovered, then turn the heat down to low, cover, and let steam for 15 minutes. After 15 minutes, check that the rice is tender. If not give it another 2-5 minutes, and add a splash of hot water if it's running dry. Typically the water is not needed.

Step 9

When the rice is cooked, add the chopped tomatillos on top of it, and leave covered to steam untouched for 10 minutes.

Step 10

Add the cilantro and the lime juice over top, then fluff the rice with a fork and mix in the tomatillos, cilantro, and lime. Keep the rice covered and warm until ready to serve.