Let This Bowl of Brothy Beans Cure What Ails You

Bowl of brothy beans with cheese and chimichurri

January 6, 2025

As winter settles in, it’s the perfect time for a dish that’s both comforting and nourishing. These brothy ayocote beans are the ultimate cold-weather meal—hearty enough to feel indulgent, yet light enough to satisfy without weighing you down. These beans are the perfect vegetarian protein: creamy inside with an almost meaty texture and serious umami that creates a beautiful, unctuous broth bolstered by avocado leaves and dried chiles. Sure, you could eat the beans on their own, but why not gild the lily with a bright take on chimichurri and a slab of asadero cheese, fried until golden and crisp on the edges, while soft and melty in the middle? This dish strikes the perfect balance between comfort and health, making it the ideal meal for those chilly nights when a warm, satisfying bowl is all you need.

Ayocote Pinto Beans

Brothy Ayocote Beans with Chimichurri and Seared Asadero

Masienda Team

Servings

5-6

Ingredients

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2 cups ayocote beans (soaked overnight)
2 avocado leaves
4 garlic cloves
½ white onion
1 dried pasilla chile
1 dried chipotle chile
Salt to taste

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1 garlic clove
½ white onion
1 serrano chile
Juice of 1 lime (plus more to taste)
1 tbsp salt
2 cups cilantro leaves
1 tbsp white vinegar
Olive oil

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6 slices asadero cheese (or more as needed)
1-2 tbsp olive oil

Directions

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Drain the soaked ayocote beans and place them in a large pot. Cover with water by about 3 inches. Add avocado leaves, garlic, onion, pasilla chile, and chipotle chile.
Bring to a boil, then reduce heat and simmer for 2 hours, or until the beans are tender.
Season with salt to taste and keep warm.

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Grind garlic, onion, serrano chile, lime juice, and salt in a molcajete until smooth.
Add cilantro and grind until well combined.
Stir in vinegar and finish with a drizzle of olive oil. Adjust seasoning to taste and set aside.

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Heat olive oil in a non-stick skillet over medium heat.
Fry the asadero cheese slices until golden on both sides.
Ladle the beans with broth into serving bowls, and top with one or two slices of fried cheese and a generous spoonful of chimichurri.
Drizzle with olive oil and serve warm. ¡Provecho!

6 comments

MASIENDA | January 12, 2026

Hi Kaitlin! Avocado leaves are traditionally used dried, and that’s what we recommend sticking with. Only certain Mexican avocado varieties are safe for cooking, and it’s hard to know the type of a home tree for sure. Using dried avocado leaves from a Mexican market or specialty store ensures you’re getting the correct, food-safe variety with the right flavor.

KAITLIN JOHANNSEN | January 12, 2026

Hi! I see you commented that avocado leaves are typically used dried. I have a tree, is it okay to use the leaves fresh?

MASIENDA | January 30, 2025

Hi Patti! You can throw the dried chiles in whole with the beans—no need to deseed or chop them. They’ll infuse flavor into the broth as they cook. Once the beans are done, you can remove the chiles if you prefer, or leave them in for extra depth of flavor. Let us know if you have any other questions!

PATTI | January 30, 2025

do I need to do anything with the chilies? Or just throw them whole in the beans and water? How about the onions and garlic?

MASIENDA | January 7, 2025

Hi Nikola! Avocado leaves are usually dried and add a bit of earthy, anise-like flavor to beans. If you can’t find them, bay leaves are a good substitute, or even a bit of thyme or oregano. You could also try ground coriander or fennel seeds for that anise flavor. Hope that helps! Let us know if you have more questions.

NIKOLA | January 7, 2025

Hi, I don’t have avocado leaves atm, nor have I ever seen them in the UK (and I’m quite adventurous with my ingredients!). Is this something you purchase as a dried herb? Can you detail what their purpose is, for flavour or digestion or if there is a substitute? Thanks