Caribbean Style Pinto Beans
  • 1 pound pinto beans
  • 12 cups water
  • 2 vegetable bouillon cubes
  • 1/2 teaspoon fresh oregano chopped
  • 2 bay leaves
  • 1 large onion chopped
  • 6 garlic cloves minced
  • dash of olive oil
  • 1 green bell pepper diced
  • 1 carrot diced
  • 2 celery stalks diced
  • salt to taste
  • cilantro for garnish
  1. Boil beans in water and add bullion cube, oregano and bay leaves.
  2. Lower heat and simmer in medium heat for 1 1/2 hours
  3. Apart sauté onions and garlic with olive oil and add to beans.
  4. Add bell pepper, carrot and celery. And cook for another 30 minutes until beans are soft.
  5. Add salt to taste and cilantro for garnish.
The pinto bean is a variety of common bean. In Spanish they are called judías pintas, literally "speckled bean". It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole, or mashed and then refried.