Ingredients

2 C. (340 g) dry pinto beans
5 to 6 C. water
2 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 C. (115 g) chopped fresh tomato
1 can (15 1/2 to 16 oz./450 g) yellow hominy, drained
2 tsp. salt
1/4 C. (7 g) chopped fresh cilantro
1 tsp. sugar

Cooking Instructions

Rinse beans, place in saucepan and cover with 2 cups (425 ml) water. Remove any blemished or shriveled beans that float to top. Soak beans overnight or bring water to a boil, turn off heat and let beans sit 1 hour. Add enough water to cover beans 1/2 inch (1 1/2 cm) 3 to 4 cups (700 to 950 ml) depending on whether they’ve been soaked or precooked. Add oil, chopped onion, garlic, jalapeno, chili powder and cumin. Bring water to a boil. Reduce heat, cover and simmer 1 1/2 to 2 hours until beans are tender. Add tomato, hominy, salt, cilantro and sugar. Cook 30 minutes more, uncovered, until mixture thickens. Serve as a side dish or vegetarian main course.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)