1 leaves cup heavy whipping cream fresh sour white chopped finely chopped for serving finely
3 cups pinto beans dried
4 garlic cloves peeled mashed
0.3 large onion
8 servings salt and pepper black freshly ground
Equipment
bowl
ladle
pot
Directions
Combine the beans, garlic, onion, and bay leaves in a medium pot.
Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours.
Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
