Ingredients
– 400 g dried pinto beans
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 fresh jalapeño, chopped
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 litre chicken broth
– 1 can diced tomatoes (400 g)
– Salt, to taste
Method
1. Rinse the beans and soak them in water overnight.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and cook until it becomes soft. Then stir in the garlic and jalapeño for another minute.
4. Mix in the cumin, oregano, soaked beans, chicken broth, and diced tomatoes.
5. Let the mixture simmer for about 1.5 to 2 hours, until the beans are tender. Season with salt to taste.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
