INGREDIENTS
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2 pounds dried pinto beans, sorted
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1 1/2 cups chopped onion
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4-5 garlic cloves, roughly chopped
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1 jalapeno, seeded and chopped
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2 teaspoons dried oregano
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground black pepper
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3 tablespoons lard, or vegetable shortening for vegan
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4 cups chicken broth, or vegetable broth for vegan
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4 cups water
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1-2 teaspoons sea salt