Hearty Mexican Cranberry Beans


Food and Wine


8 servings


  • 1 pound dried cranberry or pinto beans, rinsed
  • 1 small white onion, halved, plus more, diced, for garnish
  • 2 garlic cloves
  • Kosher salt
  • Diced tomato, chopped cilantro and thinly sliced jalapeño, for garnish


In a large pot, combine the beans with enough water to cover by 4 inches. Add the halved onion and the garlic and bring to a boil over moderately high heat. Reduce the heat to low and simmer until beans are very tender, about 2 hours. If the beans are soupy, strain them and reserve the cooking liquid for another use. Discard the onion and garlic and season the beans generously with salt. Ladle into bowls, garnish with diced onion, tomato, cilantro and jalapeño and serve.

Make Ahead

The cooked beans can be refrigerated in the cooking liquid for up to 2 days before reheating and garnishing.