Ingredients
- 12 hrs
- 450 gr pinto beans (dried)
- 16 gr block olives (chopped)
- 16 gr green spanish olives (chopped)
- 16 ml olive oil
- 8 gr pimientos (chopped)
- 5 gr mexican oregano (dried)
- 2 gr cumin (ground)
- 1 gr marjoram
Bring beans to a boil in water just covering them. Add the olive oil when the water starts to boil. Cook for 15 minutes then add the balance of the ingredients. Cook for 30 minutes more. Stirr occassionally but be sure cover them while they cook. Origin: Don Houston's kitchen circa 1989