Step 1

1 In a large, dry, deep skillet over medium heat, toast the pumpkin seeds, stirring frequently, until they brown lightly and smell toasty, and some of the seeds start to pop, 4 to 5 minutes

Step 2

2 Transfer to the bowl of a mini food processor and pulse until finely ground

Step 3

3 In the same skillet over high heat, heat the sesame, peanut and olive oils until shimmering

Step 4

4 Add the beans, season with pepper and sear, stirring once or twice, until the skins of the beans begin to brown, about 2 minutes

Step 5

5 Add the pumpkin seeds, cilantro and chives and cook, gently stirring until incorporated, another 1 to 2 minutes

Step 6

6 Taste, and season with salt, if desired

Step 7

7 Transfer to a serving platter and top with the scallions and more cilantro and chives

Step 8

8 Serve, alongside the lime halves and the chiles as well as tostadas or crusty bread, if desired

Step 9

9 NOTE: To cook the beans for this dish as Jinich does, rinse 1 pound of beans, then place them in a large pot and add enough water to cover by 3 inches

Step 10

10 Chop 1/2 of a red onion and 3 cloves of garlic

Step 11

11 Add the onion, garlic, and 3 sprigs of fresh epazote or cilantro to the beans

Step 12

12 Stir to combine and bring to a boil

Step 13

13 Reduce the heat so the liquid is simmering, partially cover and cook for 1 hour

Step 14

14 Season to taste with salt and continue cooking until the broth thickens and the beans are tender but retain their shape, another 15 to 30 minutes

Step 15

15 Remove from the heat and discard the aromatics

Step 16

16 To use the beans for the dish above, drain the desired amount before proceeding with the recipe