1 lb. dried pinto beans
1 large onion, chopped
2 small serrano peppers, chopped fine
1 1/2 t. salt
1/4 t. sugar
2 medium tomatoes, chopped
5 cloves garlic, minced
a whole bunch of cilantro, washed and chopped
3-4 T. olive oil (original recipe called for 1/4 lb salt pork)
2 t. cumin
Wash beans well and place in a large heavy pot with 3 1/2 quarts cold water. Bring to a boil and skim off any skum. Add the salt and olive oil (or salt pork if you must). Simmer, covered, for 2 1/2 hours. Add all the remaining ingredients and simmer for an additional 45 minutes. Water may be added before the cooking time is up if soupy beans are desired. Serves at least 8 people.
There is a note in the cookbook that says they use this recipe to cook black beans as well.