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New Mexico – Katie’s Southwestern Pinto Beans

Yields1 Serving

 1 lb pinto beans, dried
 1 Onion, chopped
 3 Garlic cloves, minced
 2 tbsp Margarine, Butter, or Olive Oil
 Chili Powder
 Cumin
 Cayenne (Optional)
 Salt
1

Begin with the beans, by adding them to a pot and enough water to cover them by 3 inches.

2

Discard the water the beans were soaking in overnight.

3

Refill beans with fresh water, making sure to cover them by three inches.

4

Bring to a boil and add the remaining ingredients, except for the salt.

5

Reduce heat to Med Low and let the beans cook until tender, about an hour.

6

Add salt and adjust to taste.