Updated: Apr 5, 2019
1 pound dried pinto or Santa Maria pink beans 2 cloves garlic, finely chopped 1/4 small, white onion, finely chopped Dried Mexican oregano Ground cumin 2 to 3 tablespoons salt 1 teaspoon pepper 2 bay leaves ½ teaspoon dried red pepper chili flakes
The night before cooking the beans, pick through dried beans to remove small rocks, if any. Thoroughly wash beans. Soak beans overnight in cold water. In the morning, rinse beans thoroughly. Place beans in an “olla” (deep stew pot). Cover with cold water ¾ of the way to the top of the olla. Stew on medium heat, stirring every so often for about 1 and 1/2 hours, until the beans come to a rolling boil. Add some more fresh, cold water to bring back to the same level. Bring the heat down to low. Add the vegetables, herbs, and spices. Simmer for around 2 more hours, until the beans are tender. Remove the bay leaves. You can serve the beans as a soup, or drain with a slotted spoon and serve as a side dish.
If serving as a soup, place the following ingredients in small, colorful Mexican bowls for sprinkling on top of the steaming bean soup:
Crushed, dried Mexican oregano
Finely diced white onion
Dried red chili flakes