Ingredients:
- 1 pound dried pinto beans, soaked overnight in water
- 6 cups water
- 1 yellow onion, diced
- 4-5 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon chilli powder (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- Optional: 1 diced jalapeño for added spice
Instructions:
- Drain and rinse the soaked pinto beans.
- In a large pot, combine the beans, water, diced onion, minced garlic, bay leaves, dried oregano, chilli powder, salt, black pepper, and cumin.
- If using a diced jalapeño, add it now.
- Bring the water to a boil over high heat.
- Reduce the heat to low, cover the pot, and let the beans simmer for 1-1.5 hours, or until they are tender.
- Remove the bay leaves before serving.
Tips:
- For a creamier texture, mash some of the cooked beans against the side of the pot while they’re still simmering.
- If you prefer a milder flavour, remove the seeds and membranes from the jalapeño before dicing it.
- You can also add other spices to suit your taste preferences, such as paprika or cayenne pepper.