Debra's Pinto Beans


  • 7 cups of pintos- sorted and soaked overnight
  • 1 onion finely chopped
  • lots of garlic- about 8 cloves- to taste (we love garlic)
  • 1/2 cup to 1 cup of finely chopped pickled jalepeno pepper rings (to taste)
  • 3 tbsp cumin
  • sea salt to taste


  1. pour soaked beans into pot and cover with water (about an inch over beans). Bring to a boil and let boil for a few minutes. then reduce to low. After about 1 hour add the veggies, and about 3 tbsps of cumin. continue on low until soft. If you need to add water- 1. you didn't soak them long enough.. 2. add some very hot water- if you use cold water it will shock the beans and it will take longer to cook them. When they are completely soft- now add salt- start with 2 tbsps- taste to see if you need to add more. This makes a good sized pot of beans.
  2. If you have any questions please email me at or visit me at

  3. Recipe by: Debra Garner