Baja's Best Pinto Beans

It's no secret I love dried beans. Really good tasting, good quality beans. What could be healthier or more satisfying? So here's a staple pinto recipe that's refreshingly meat-free. 100% vegan these are. These have a mildly smoky, sweet flavor that's not quite bbq and so they go with everything. I particularly love them for breakfast con huevos y tortillas.

You will need to make these in the biggest pot you have b/c of all the water, and they'll need a few hours on the stove. They freeze well too. Enjoy!

Adapted from Bon Appetit, 2003
Serves 6 or more...

• 2 tablespoons olive oil
• 1 cup chopped white onion
• 4 garlic cloves, chopped
• 1 large jalapeño chili with seeds, cut lengthwise in half
• 1 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 9 1/2 cups water
• 1 pound dried pinto beans, rinsed
• 2 tablespoons (packed) dark brown sugar
• 1 teaspoon salt

Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.

Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer (or more). Remove from heat. Season with additional salt, if desired.