YIELD 2 quarts
|3 tablespoons||olive oil|
|2||large onions, chopped|
|2||serrano chiles, stemmed, seeded and minced|
|1||jalapeno chile, stemmed, seeded and minced|
|1 tablespoon||minced garlic|
|1/2 teaspoon||dried Mexican oregano, crumbled|
|1 cup||dried pinto beans, soaked in cold water overnight and then drained before use|
|1 cup||chopped ripe tomatoes|
|1 3/4 teaspoons||salt|
|1/3 cup||chopped green onion tops|
|1/4 cup||chopped cilantro stems|
Note: beans are even better made a day ahead and reheated gently before serving.
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