Ingredients

The following ingredients have 4 Servings
  • 8 ounces dried pinto beans
  • 6 ½ cups water
  • 1 teaspoon salt
  • 1 medium onion (chopped)
  • 1 tablespoon canola oil
  • 1 small fresh jalapeno (finely chopped)
  • 1 small ripe tomato (chopped)
  • ¼ cup chopped cilantro

Instruction

  • Rinse the beans and place them in a large pot with the water.
  • Bring the beans up to the boil. Partly cover beans and cook at a simmer for 1 hour.
  • Add the salt and half of the chopped onion. Continue cooking, uncovered, for about 30 minutes more.
  • Heat the oil in a small skillet and add the remaining onion and chopped jalapeno. Cook just until the onion is wilted.
  • Stir in the tomatoes and cilantro. Cook for an additional 3 minutes.
  • Remove one cup of the beans with their liquid and process them in a blender or food processor until as fine as possible.
  • Return the pureed mixture to the beans and stir together.
  • Add the tomato-onion mixture to the beans and continue to simmer about 5 minutes more.
  • Serve as is or with toppings of grated cheddar cheese, chopped scallions, sour cream and salsa.