Ingredients:

  • 1 cup dried pinto beans (200 g)
  • 4 cups water (960 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon ground cumin (5 g)
  • ½ teaspoon dried oregano (2 g)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Rinse the dried pinto beans under cold water. Optional: Soak them in water overnight to reduce cooking time.
  2. In a medium-sized pot, combine beans and 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for about 1 hour or until tender.
  3. In a separate skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent (about 5 minutes).
  4. Add minced garlic and cook for an additional minute until fragrant.
  5. Stir in smoked paprika, cumin, and oregano, cooking until the spices are fragrant (about 30 seconds).
  6. Drain the cooked beans and add them to the skillet with the sautéed aromatics. Stir everything together.
  7. Season with salt, pepper, and additional water if needed for desired consistency. Simmer together for 10 minutes to meld flavors.
  8. Garnish with fresh cilantro if desired, and serve warm.