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1 pound pinto beans
3 tablespoons vegetable oil
4 large garlic cloves, minced
3 jalapeno peppers, sliced
1 cup chopped onion
1 tablespoon ground hot red chile
1 1/2 teaspoons toasted ground cumin seed
1 teaspoon salt
Chopped fresh cilantro leaves
Sort, rinse and soak beans overnight in about 3 quarts of water.
Drain beans and cover them with about 1 inch of fresh water. Add 1 1/2 tablespoons of the oil. Cook beans, covered, for 45 minutes to 1 hours, stirring occasionally, until they are tender.
Heat remaining oil in a small skillet over medium heat. Sauté garlic, jalapenos and onion until just tender.
Add sautéed vegetables to the beans with the ground chile, cumin and salt; stir well. Cook over low heat for 10 minutes.
Adjust seasonings. Garnish with cilantro.