INGREDIENTS

• 1-pound dried pinto beans, soaked overnight
• 8 cups water
• 3 teaspoons salt, divided
• 2 tablespoons avocado oil
• ½ sweet onion, sliced
• 1 jalapeno, halved, seeded, and sliced
• 1 large tomato, chopped
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• ¼ cup chopped cilantro
• 1 lime, cut in wedges

INSTRUCTIONS

1. Discard soaking liquid add beans to a medium pot, and add water. Cover with a lid and bring to a boil.
2. Reduce heat to low and simmer for 2-2 ½ hours or until beans are soft.
3. Add 2 teaspoons of salt to beans and keep over a low flame.
4. In a skillet, heat oil and saute the onions and jalapeno until softened – about 5 minutes.
5. Add garlic and cook one minute more before adding tomatoes, bay leaves, pepper, and oregano.
6. Add the remaining teaspoon salt and cook until tomatoes begin to break down.
7. Transfer vegetable mixture to the beans and mix well.
8. Cover and increase heat to medium and cook for another 15 minutes.
9. Remove from heat and stir in the cilantro. 10. Serve with lime wedges.

SERVES: 6