INGREDIENTS
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2 cans (19 ounces each) kidney beans (about 4 cups), drained and rinsed
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2 cans (14 1/2 ounces each) low-sodium chicken stock (about 4 cups)
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2 bay leaves
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1 medium onion, quartered
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1 fresh jalapeno chile with seeds, quartered
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1/2 teaspoon ground cumin
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Coarse salt
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1/4 cup grated cotija cheese