• 1 lb. dried Pinto Beans
• 1 Tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tomatoes, chopped
• 5 jalapeño peppers, seeded and chopped fine
• 1 bunch cilantro
• 2 teaspoons salt
• 1/2 teaspoon pepper

Wash and clean beans, soak overnight then drain off water. Cover beans with fresh water in a large soup pot and boil beans for approximately 2 hours, or until they are soft (add water as necessary).

Cut tomatoes to bite-size: cubes that will easily fit in a spoon when eaten. Remove leaves from stems of cilantro and discard stems. Chop leaves.

Dice garlic cloves and chop onions into small pieces. Heat olive oil in a skillet and sauté the garlic and onion until lightly browned. Add the onions, garlic, tomatoes, cilantro and jalapeño peppers to the softened beans in their pot.

Simmer all ingredients together for 1 1/2 – 2 hours.

Crockpot variation: If using Crockpot, cover the soaked and drained beans with 6 cups of water, turn on low and simmer for 4-6 hours OR up to 8 hours if you have gone to work or school, then finish up when you get home.

But since that adds another 1.5-2 hours before you can eat, it is actually better to cook the beans a day ahead. Then dump all the ingredients in the crockpot the next morning and set a timer (on the pot or an external appliance timer) to cook everything on low for 2 hours before you expect to arrive home.

Adapted from Mimi’s Bean Soup