The Best Mexican Beans

These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)

• Ready In: 10 hrs
• Serves: 16

Ingredients

• 2  lbs dried pinto beans, soaked overnight and rinsed
• 4  garlic cloves, finely chopped
• 3  jalapeno peppers, finely chopped (can use different peppers for less heat)
• 1  large yellow onion, finely chopped
• 2  tablespoons cumin
• 2  tablespoons chili powder
• 1  teaspoon  smoked paprika
• 1 1⁄2 teaspoons sea salt (or to your taste)
•  cilantro, for garnish

Directions

1. Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
2. Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
3. Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
4. Add cilantro on top of individual servings. Yum!