
Like the meat, these beans cook for a long time. They also need overnight soaking.
Makes 10 to 12 servings
2 bags (16 ounces each) dry pinto beans
4 bay leaves
20 peppercorns tied in cheesecloth
1/4 cup olive oil
2 teaspoons Mexican oregano
Salt, to taste
Pick over the beans, place in a bowl and cover with water. Soak overnight.
Drain beans, put them in a large saucepan and cover with fresh water by an inch. Bring to a boil. Add bay leaves, peppercorns and oil. Lower to simmer and cook for an hour, covered. Add oregano and salt to taste, and simmer uncovered for 2 more hours.
If beans lack flavor, remove some of the liquid, and add salt and a little more oil. Simmer for another 15 minutes or so.
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