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)
