Cumin Spiced Pinto Beans
Ali Segersten (author)
Main Dishes Mexican Basic Meal Ingredient Freezable Recipe Instant Pot Recipe Legumes Meal Prep Recipe Tacos and Burritos
This is one of our family’s favorite weekday meals. We serve the beans over cooked brown basmati rice or with sprouted corn tortillas and then offer a variety of toppings such as Salsa Fresca or Pico De Gallo, sliced avocados, thinly sliced romaine lettuce, sliced black olives, and fresh lime wedges.
Ingredients
3 cups
pinto beans
(soaked overnight)
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
6 cloves
garlic
crushed
2
jalapeño peppers
seeded and finely diced
2 tablespoons
ground cumin
10 cups
water
3 teaspoons
Herbamare
(or sea salt)
