Ingredients
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 1 fresh jalapeño pepper chopped
- 4 cloves garlic minced
- 1 pound dried pinto beans
- 1/3 cup fresh cilantro leaves chopped (plus more for garnish)
- Kosher salt to taste
- 1/2 teaspoon cumin
- Water as needed
Instructions
- In a medium skillet, cook the onion, jalapeño pepper, and garlic in olive oil until the peppers and onions have softened and the garlic is fragrant.
- Place beans into a large pot with cilantro, then add the onions, peppers, and garlic. Add enough water to cover everything by 4 to 5 inches. Bring to a boil.
- Once boiling, reduce the heat, and simmer for 2 to 4 hours, or until beans are soft. Check on the pot occasionally and add more water if it gets low.
- Season to taste with salt and cumin once the beans are soft. Garnish with additional chopped cilantro leaves and serve.