Makes 6 to 8 servings
Ingredients
- 1 lb dried pinto beans
- 5 1/2 cups water
- 2 1/2 cups chopped yellow onions
- 3 ancho chiles, seeds and membranes removed
- 1 teaspoon ground cumin
- 2 teaspoons tomato paste
- 1 teaspoon dried Mexican oregano
- 2/3 cup milk
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- Kosher salt, as needed
- 1 1/2 cups grated queso chihuaha cheese
Directions
- Sort the beans and rinse well with cold water. Place in a bowl or covered container with 4 1/2 cups water and soak overnight.
- Drain the soaked beans.
- Preheat the oven to 350°F. Place the beans in a large pot with the water and onions. Bring to a simmer, covered, over medium heat and cook until tender, about 50 minutes.
- Cut the chiles into strips and add them to the beans along with the cumin, tomato paste, and oregano.
- Using a spoon, scoop a portion of the beans (along with a little of the cooking liquid) into a blender or food processor. Purée with about 1/4 cup of the milk. Continue puréeing portions of the beans with the milk until all the beans are puréed and all of the milk is incorporated.
- Heat the oil in an oven-safe pot over medium heat. Add the garlic and cook until aromatic, about 1 minute. Add the puréed beans and mix well. Season with salt and pepper.
- Cover the pot, transfer to the oven, and cook, stirring occasionally, until smooth and thick, about 45 minutes.
- Top the beans with the cheese and serve right away.
