AuthorlisaSource: TLC cooking
3 tbsp Olive oil
2 Large onions, chopped
2 serrano chiles, stemmed, seeded and minced
1 jalapeno chile, stemmed, seeded and minced
1 tbsp minced garlic
0.50 tsp dried Mexican oregano, crumbled
6 cups water
1 cup dried pinto beans, soaked in cold water overnight and then drained before use (Can use rinsed canned pinto beans for shorter prep)
1 cup chopped ripe tomatoes
1 tsp teaspoons salt
0.33 cup chopped green onion tops
0.25 cup chopped cilantro stems
1
In a large heavy saucepan or small Dutch oven, heat the oil until hot.
2
Add the onion and chiles and saute until soft, 4 to 6 minutes.
3
Add the garlic and oregano and cook, stirring, for 2 minutes.
4
Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes.
5
Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.
6
*Time will be cut down if using canned pinto beans
CategoryBeans
Ingredients
3 tbsp Olive oil
2 Large onions, chopped
2 serrano chiles, stemmed, seeded and minced
1 jalapeno chile, stemmed, seeded and minced
1 tbsp minced garlic
0.50 tsp dried Mexican oregano, crumbled
6 cups water
1 cup dried pinto beans, soaked in cold water overnight and then drained before use (Can use rinsed canned pinto beans for shorter prep)
1 cup chopped ripe tomatoes
1 tsp teaspoons salt
0.33 cup chopped green onion tops
0.25 cup chopped cilantro stems
