Oven-Stewed Mexican Pinto Beans

Name: Oven-Stewed Mexican Pinto Beans
Ingredients: 1 pound dried pinto beans, picked over and rinsed; Kosher salt and ground black pepper; 4-5 medium guajillo chilies, stemmed and seeds shaken out; 1 medium white onion, chopped, divided; 4 medium garlic cloves, minced, divided; 3/4 teaspoon dried oregano, preferably Mexican oregano; 2 tablespoons extra-virgin olive oil or lard; 1 pound ripe plum tomatoes, cored and chopped

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Servings: 7

Ingredients

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1 pound dried pinto beans, picked over and rinsedKosher salt and ground black pepper4-5 medium guajillo chilies, stemmed and seeds shaken out1 medium white onion, chopped, divided4 medium garlic cloves, minced, divided3/4 teaspoon dried oregano, preferably Mexican oregano2 tablespoons extra-virgin olive oil or lard1 pound ripe plum tomatoes, cored and chopped

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Instructions

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Step 1

In a large bowl, stir the beans with 2 quarts water and 1 tablespoon salt. Cover and soak for 12 to 24 hours. When ready to cook the beans, heat the oven to 275°F with a rack in the lower-middle position. Drain the beans and transfer to a Dutch oven. Stir in 5 cups water, the guajillo chilies, half of the onion, half of the garlic, the oregano and 1½ teaspoons salt.

Step 2

Bring to a boil over medium-high; as the mixture heats, use a wide, flat spoon to skim off and discard any scum on the surface. Once boiling, stir, then cover and place in the oven. Cook until the beans are creamy and tender but still retain their shape, 1½ to 2 hours. Remove the pot from the oven, uncover and stir. Return to the oven, uncovered, and cook until the liquid has reduced slightly and the color of the beans has deepened by a few shades, about another 1½ hours.

Step 3

Meanwhile, in a 12-inch skillet over medium, heat the oil until shimmering. Add the remaining onion, remaining garlic, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring, until the sofrito is soft and jammy, 11 to 12 minutes. Set aside off the heat.

Step 4

When the beans are done, remove the pot from the oven. Using tongs, transfer the chilies to a cutting board; mince and return them to the pot. Stir in the sofrito, then taste and season with salt and pepper.