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.
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plus overnight soak and resting