Ingredients
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- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 4 garlic cloves, chopped
- 1 large jalapeño chili with seeds, cut lengthwise in half
- 1 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 9 1/2 cups water
- 1 pound dried pinto beans, rinsed
- 2 tablespoons (packed) dark brown sugar
- 1 teaspoon salt
Instructions
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, dried oregano, and ground cumin; sauté 1 minute. Add 9 1/2 cups water and the dried pinto beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
- Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired.
Notes
How to Store:
Store leftover Baja Pinto Beans in an airtight container in the refrigerator for up to 4 days. They also freeze well—portion them into freezer-safe containers, and they’ll keep for up to 3 months. When ready to eat, simply thaw and reheat on the stovetop or in the microwave.
- Prep Time: :30
- Cook Time: 2:00
- Category: Side
- Method: Stove Top
- Cuisine: Mexican