Ingredients:
- 1 pound Camellia Brand Pinto Beans or Camellia Brand Black Beans
- 1 cup diced onion
- 1/2 cup fresh chopped cilantro, loosely packed
- 1/2 of one jalapeño pepper, seeds removed
- 1/4 tsp dry oregano
- 3/4 tbsp kosher or coarse sea salt
- 2 tbsp olive oil
- 8 cups water
Directions:
- Rinse the beans in cold water and drain.
- In a medium pot combine all the ingredients. Bring the water to a boil. Reduce the heat, cover and simmer for 2 hours or until beans are soft.
- To get the beans to a creamy consistency, continue cooking for 30 to 45 more minutes or until the liquid gets creamy. Slide the pot cover around 1/4 inch to let steam out and stir occasionally.
- Serve with queso fresco as a soup, side dish or cold with green salads or quinoa.
Recipe by Chef Guillermo Peters of Canal Street Bistro, a New Orleans restaurant serving refined global cuisine in the heart of Mid-City.