Where would you go for the best beans in the world? At the advice of Washington Post food editor Joe Yonan, Christopher Kimball went to Mexico City, where chef Eduardo García showed him how to make his famous pinto beans: simple, meaty and freshened with a late addition of sofrito and simple salsa. Get a glimpse of the journey and learn how to make what Kimball calls the best beans in the world.
Successfully signed up to receive texts!
By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.
