Average Recipe
Prep Time
10 minutes
Wait Time
24 hours
Cook Time
1 hour 40 minutes

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.

Preparation Note

You'll need to soak the pinto beans in a large bowl of water for 8 to 24 hours before making this recipe.

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)