2 c. raw pinto beans
1 1/2 c. chopped onion
1/2 c. minced green pepper
1/4 tsp. black pepper
1/4 tsp. coriander (optional)
1 1/2 tsp. salt
3 cloves crushed garlic
2 tsp. ground cumin
3 tbsp. olive oil

(Begin to soak beans at least 3 hours before needed.) Cover the pintos with water and soak. Cover with more water and cook, partially covered, until well done, usually 1 1/2 to 2 hours. Make sure you check their water level while they cook. When soft, drain excess water and mash with potato masher.

Heat olive oil in a skillet. Add onions, garlic, cumin and 1/2 tsp. salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5-8 minutes. Add sauteed vegetables to beans, along with 1 tsp. salt and black pepper. Mix well. Keep the beans hot in a medium oven until ready to serve.

Serve in tostados, stuffed into green pepper halves, or for a simple and authentic Mexican dinner, with plain cooked rice and steamed tortillas. These beans love Nachos Sauce!!!