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Spicy Pinto Beans with Jalapeno, Oregano and Cumin

Spicy Pinto Beans

My favorite way to make pinto beans...with a little spice!

Servings 8 servings
Author Isis


Overnight Soak

  • 2 cups dried pinto beans
  • 2 cloves garlic, cut in half
  • 1 bay leaf

Spicy Pinto Beans

  • 2 cups pinto beans, soaked and rinsed
  • 2 tbsp olive oil
  • 2 cups onion, chopped
  • 2 tbsp garlic, minced
  • 2 large jalapeno peppers, cut in half
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 4 cups chicken stock
  • 3 cups water
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp apple cider vinegar


Overnight Soak

  1. Sort and rinse the beans to remove any debris

  2. Place the rinsed beans in a large bowl

  3. Cover the beans with 6 - 8 cups of cold water

  4. Add garlic and bay leaf and allow to soak overnight

Spicy Pinto Beans

  1. Drain and rinse the soaked beans

  2. Heat the olive oil over medium heat, in large pot

  3. Add the onions and saute until soft

  4. Stir in the garlic, oregano, cumin, jalapeno peppers and saute for about a minute

  5. Add the beans, chicken stock and water

  6. Bring to a simmer, cover and allow to cook for an hour

  7. Remove the jalapeno peppers

  8. Stir in the brown sugar, salt and vinegar

  9. Simmer, uncovered, for another 45 minutes or until the beans are nice and tender and the liquid has thickened

  10. Add salt and pepper to taste