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Ranch Style Beans

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Ingredients
  

  • 1 cup pinto beans cleaned and rinsed
  • 1 small onion diced
  • 1 medium bell pepper diced
  • 1 jalapeno sliced into rings
  • 2 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tsp oregano leaves
  • oil
  • salt & pepper

Instructions
 

  • Place the beans in a medium-sized heavy pot, cover with about a 2 inches of cold water and turn the burner on high bringing to a simmer while you prep the rest of the seasonings. 
  • In a separate skillet drizzled with oil sauté the onion, bell pepper, and garlic until the onions begin to turn translucent. 
  • Once the onions have begun to turn translucent add the sautéed vegetables to the pot of beans. At this point add the sliced jalapenos, cumin, oregano leaves, three TBS of the jalapeno pickle juice and salt and pepper to taste. 
  • Bring the pot to a simmer cover and simmer over low heat for 3 to 4 hours until the beans are very tender. 
  • Check the beans and give them a stir about every thirty minutes while cooking. At some point, you will probably have to add more water if the beans become dry. Add the water 1 cup at a time and always add boiling water to the beans once they are at a simmer. Adding cold water will turn the beans black.
  • We pair these beans with most of our south west inspired grilling and always with a stack of tortillas. Enjoy!
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