Steve Sando's master recipe for a pot of beans is 'good, simple cooking at its best'

Name: Steve Sando's master recipe for a pot of beans is 'good, simple cooking at its best'
Ingredients: 1 tbsp extra-virgin olive oil or other fat; ½ white onion, chopped, plus more for garnish; 2 garlic cloves, smashed; 1 lb uncooked heirloom beans, picked over and rinsed; 1 tsp dried Mexican oregano; Salt; 4 limes, halved, for serving; Fresh cilantro, minced, for serving; Fresh serrano chile, minced, for serving

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steve sando

Ingredients

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1 tbsp extra-virgin olive oil or other fat½ white onion, chopped, plus more for garnish2 garlic cloves, smashed1 lb uncooked heirloom beans, picked over and rinsed1 tsp dried Mexican oreganoSalt4 limes, halved, for servingFresh cilantro, minced, for servingFresh serrano chile, minced, for serving

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Instructions

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Step 1

In a stockpot over medium heat, warm the olive oil. Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes. Add the beans, oregano, and enough water to cover by 2 inches. Increase the heat to high and bring to a rapid boil; boil for 10 to 15 minutes. Decrease the heat so that the beans are barely simmering and cook, partially covered, until the beans are soft, from 1 to 3 hours. Add more water as needed to keep the beans fully covered.

Step 3

Just before the beans are done, season them with salt. (For 1 pound of beans, I recommend about 1 tablespoon of salt.)

Step 5

Ladle the beans and some broth into bowls. Serve with limes, chopped onion, cilantro, and minced chile.

Step 7

Makes 6–8 servings

Step 10

Step 11