Oven-Stewed Mexican Pinto Beans
- Makes6 to 8 servings
- Cook Time3½ hours
- Active time plus cooling30 minutes active, plus overnight soaking
- 1
To make these simple, satisfying stewed beans, we borrowed a lesson we learned in Mexico City from chef Eduardo García of Máximo Bistrot. We simmer onion and garlic into the beans for foundational flavor, then at the end stir in a sautéed mix of aromatics—called sofrito and more traditionally used at the start of cooking—for a fresh infusion of savory flavor. Serve with rice as part of just about any Mexican meal.
Tip
Don’t put the beans into the oven before they’ve reached a boil. Bringing the beans to a full, rolling boil builds the heat they need to maintain a simmer in the oven.
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