Beans, Rice Or Posole Recipe

Soak (for dried beans)

If using dried pinto beans: sort, rinse, and cover with at least 3 cups water. Soak 6–8 hours or overnight. Drain and rinse before cooking. If using hominy (posole), rinse and soak 4–6 hours if very dry; many packaged hominy is ready to cook after rinsing.

Cook beans or hominy

Place soaked and drained beans (or rinsed hominy) in a large pot with 6–8 cups fresh water (adjust to cover by 1–2 inches). Add 1 bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered. Skim any foam that forms. Simmer until tender: about 1–1.5 hours for pinto beans, 1–2 hours for hominy (time varies by age). Add water as needed to maintain a soupy consistency if you want a stew; for dryer beans, cook until liquid is mostly absorbed.

Seasoning during cooking

When beans/hominy are nearly tender (last 20–30 minutes), stir in 1 tsp ground cumin, 1 tsp dried oregano, 0.5 tsp ground black pepper, and 1–1.5 tsp salt (adjust to taste). Add 1 tsp chipotle in adobo if using. Continue to simmer until beans/hominy are fully tender and flavors have melded. Remove bay leaf before serving.

While beans are cooking, finely chop the onion and mince the garlic. In a small skillet, heat 1 tbs neutral oil over medium heat. Add the chopped onion and cook, stirring, until translucent and just beginning to brown, 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. If you like, add a pinch of cumin and oregano when cooking the onion to bloom the spices. Remove from heat and stir into the pot of beans/hominy about 10–15 minutes before the end of cooking so the flavors meld.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs oil or butter over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes. Add 2 cups water or broth and 0.5 tsp salt. Bring to a boil, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

Taste beans/posole and adjust salt, pepper, and lime. Squeeze half the lime into the pot and stir. If adding shredded meat or cooked chorizo, stir in now and warm through 5–10 minutes.

Ladle beans or posole into bowls over plain rice if serving that way, or serve rice on the side. Offer toppings: chopped cilantro, diced avocado, shredded cabbage, radish slices, crushed tortilla chips, and a dollop of sour cream/crema. Serve with lime wedges for extra brightness.