Full Page 4 x 6 5 x 7

2 tablespoons vegetable oil
1 cup chopped white onion
4 garlic cloves, chopped
1 large jalapeno 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; saute until translucent, about 3 minutes. Add garlic, chile, oregano and cumin; saute 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
Keywords: Mexican   Category: Side Dishes    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 18, 2009 by deebeeeff     Last Updated: October 23, 2014
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