Anasazi Beans with Tomatoes and Serrano Chiles
2 cups anasazi or pinto beans, soaked
1 small onion, halved and peeled
2 garlic cloves, 1 whole, 1 minced
2 tsp fresh or dried epazote (optional)
3 tbsp vegetable oil
4 tomatoes, peeled and diced
1 to 3 serrano chiles to taste, finely diced
1/4 cup chopped cilantro
2 garlic cloves, minced
Put the beans in a pot with 2 quarts water and boil hard for 10 minutes. Skim off any foam, then add the onion, whole garlic, and epazote. Lower the heat and simmer for 45 minutes. Add 1 1/2 tsp salt and continue cooking until the beans are soft, about 30 minutes more. Remove the onion and garlic.
Heat the oil in a skillet over medium heat. Add the tomatoes and their juice, chiles, cilantro, and minced garlic. Cook briskly, pressing on the tomatoes until they break up and thicken into a sauce, about 10 minutes. Add the sauce to the beans and simmer for 15 minutes more.
Serve garnished with crumbled queso fresco or shredded cheddar, cilantro, avocado, and cornbread or corn tortillas.
-Deborah Madison, Vegetarian Cooking for Everyone