- 2 cups pinto beans (dry, not canned)
- 1 onion, diced
- 1 green chili, diced (or bell pepper if you want it milder)
- Vegetable oil
- ¼ cup fresh oregano
- salt to taste
Rinse and clean beans, soak overnight in sufficient water to cover by a couple of inches. Drain water. Sauté onion and chili in oil until lightly golden. Add back beans. add oregano (can leave the leaves whole if you wish). Cover with water to about 1 inch over the beans. Bring to boil then reduce to simmer and simmer, covered for 1 to 1½ hours, until beans are tender. Salt to taste.