- 1/2 cup dried pinto beans
- 7 cups water
- 1 medium tomato
- 1/2 large onion or 1 small-medium onion
- 1/4-1/2 cup fresh cilantro
- 1 clove garlic or 2 tsp garlic powder
- 1 jalepeno (optional)
- juice of 1/2 a lime (optional)
- 1 tbs chili powder
- 1/2 tbs paprika
- 1/2 tbs cumin
- 1/4 tbs black pepper
- salt to taste
To begin, pour your beans and 4 cups of water into a large pot. Bring the water to a boil, then take the pot off the burner, cover it with a lid, and let the beans soak for an hour.
Chop your tomato, onion, cilantro, and jalepeno. Also, mince your garlic.
After your beans are finished soaking, drain them before adding 3 cups of fresh water to the pot.
Place the beans back on the burner and add all remaining ingredients. Bring the mixture to a low simmer and cover.
Let the beans cook for about an hour, checking periodically to see if beans are soft enough to eat.