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Ingredients
  • 1 pound dry pinto beans  — 2 cups
  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion — chopped into 1/4-inch dice
  • 1 jalapeno — cored, seeded, and finely chopped
  • 3 cloves garlic — minced (about 1 tablespoon)
  • 4 cups low-sodium chicken stock or vegetable stock — divided
  • 3 cups water
  • 2 bay leaves
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/8 to 1/4  teaspoon cayenne pepper — optional
  • For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)
Steps
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