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from the kitchen of Sharmagne Leland-St. John 1 pound dried pinto beans 6 cloves garlic minced 6 cups chicken or vegetable broth 1 ½ teaspoons salt Shredded cheddar or jack cheese Jalapeños, to taste Sort through the beans to ensure that they have no stones in them and are edible. Rinse with running water in a strainer to clean. Place the beans and garlic in a large kettle. Add the broth to fully submerge the beans. Bring to a boil, then cover and turn the heat to low and continue to simmer for 1 ½ hours, stirring every 30 minutes until beans are soft. If beans are not as soft as desired add more broth. Stir to combine and continue cooking. Once the beans are soft, remove lid and continue to cook uncovered until all liquid is absorbed. With a potato masher, mash the beans to desired consis- tency and add the salt. Serve warm topped with the cheese and jalapeños.
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