Baja's Best Pinto Beans

2 tablespoons vegetable oil
1 cup chopped white onion
4 garlic cloves, chopped
1 large jalapeño chile 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, optional
1 teaspoon salt

Heat oil in a large, heavy pot over medium-high heat
Add onion; sauté until translucent, about 3 minutes.
Add garlic, chile, oregano and cumin; sauté 1 minute.
Add water and beans.
Bring to boil.
Reduce heat to medium-low, cover, and simmer 1 hour.
Discard chile.
Add sugar, if using, 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 the beans.
Season with additional salt, if desired.
(Can be prepared one day ahead. Cool slightly. Refrigerate, covered. Rewarm in nonstick saucepan over medium heat, stirring frequently.)

6 servings