Ingredients

• 1 lb. dried pinto beans, soaked overnight
• 12 garlic cloves, lightly smashed
• 1 Tbsp. beef bouillon paste
• 4 tsp. kosher salt, plus more
• 3/4 tsp. ground coriander
• 3/4 tsp. ground cumin
• 3/4 tsp. garlic powder
• 3/4 tsp. onion powder
• 1/2 tsp. cayenne pepper
• 1 small white onion, chopped
• 1 medium tomato, chopped
• 1/2 cup chopped cilantro

Instructions

1. Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30–35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.
2. Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.
3. Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.