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👨‍🍳 Instructions:

Step 1: Cook the Beans

In a large pot, combine pinto beans, garlic, onion, and water.

Bring to a boil, then reduce heat to simmer. Cook uncovered 1.5 to 2 hours, until tender.

Add salt near the end of cooking so the beans soften properly.

Step 2: Prepare Pico de Gallo

Mix tomatoes, onion, chile, cilantro, lime juice, and salt in a bowl. Let sit for 15 minutes to meld.

Step 3: Serve

Ladle beans into a bowl with a bit of broth.

Spoon pico de gallo on top for a burst of freshness.

Optional: add a drizzle of bean broth over rice or enjoy with warm corn tortillas.

💡 Pro Tip: If you have leftover beans, blend them with some broth and refry them with a bit of lard or oil for incredible refried beans the next day.