Pinto beans are traditional, but this time I used romano beans. Black beans, kidney beans and cranberry beans are all good in this recipe too.
I like these beans in my soft tacos with avocado cubes, Smokey Roasted Tomato and Ancho Chili Salsa, and sprouts or shredded lettuce.
1 small yellow onion, diced
2 cloves garlic, minced
1 jalapeno, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8-1/4 teaspoon ground chipotle powder
1/2 teaspoon salt (optional)
1 Tablespoon dried oregano
3 cups cooked or 2 cans of beans drained and rinsed
1-1/2 cups water
handful of cilantro (or parsley), minced
To your health and happiness,
Beans and Rice