Charro Beans
['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']
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.
Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.
Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.
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