Recipe courtesy of Taco Gordo

Grandma's Beans

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  • Level: Easy
  • Total: 10 hr 15 min (includes soaking time)
  • Active: 30 min
  • Yield: 5 servings
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Ingredients

5 cloves garlic

2 medium carrots

1 serrano chile 

1 large white onion 

3 tablespoons vegetable oil 

2 teaspoons ground cumin, or more as desired 

2 cups dried pinto beans, soaked overnight

1 orange, halved 

1 tablespoon salt, or more as desired 

Directions

  1. Rough chop the garlic, carrot, serrano and onion into small pieces. Heat the oil in a medium pot over medium-high heat. Add the chopped vegetables and 1 teaspoon cumin to the pot and cook until the onion starts to brown.
  2. Strain the beans and add them to the pot. Pour in enough water to just cover the beans. Cover and bring them to a boil. Stir, then cover again and lower to a simmer. Simmer the beans until they start to burst, around 1 hour.
  3. Uncover the pot and add the orange, squeezing the juice into the pot and then dropping the halves in. Stir in the remaining teaspoon cumin and the salt. Continue to simmer to allow the beans to thicken, about 45 minutes more. Add more cumin and salt to taste.
  4. Serve as a side dish, over rice, or on their own on a taco.