Dried pinto beans are cooked low and slow until they’re tender, bringing flavor to simple ingredients. Use this recipe in the place of canned pinto beans.
Set the onion and jalapeño over a high flame on a gas stove, rotating with metal tongs until charred, about 3 minutes. If you don’t have a gas stove, place onion and jalapeño cut side up on a baking sheet and broil in the oven until charred.
Add the beans, onion, jalapeño, olive oil, cilantro, coriander, cumin and oregano to a large pot and cover by several inches of water.
Bring the beans to a boil over medium heat then lower heat to medium-low and simmer until the beans are tender, about 3 hours. Add more water if necessary to keep the beans covered by about ½” of water.
Once the beans are tender, season with salt to taste with salt.