1 pound dry pinto beans, rinsed and sorted
2 Tbsp. minced garlic, divided
2 Tbsp. cumin
1 Tbsp. chili powder
1 small jalapeno pepper, chopped (with seeds for spicier version)
3 Tbsp. chopped red onion
1 tsp. kosher salt
2 Tbsp. olive oil
Additional salt to taste
Fill a large pot with the dried beans and cover with water an inch above beans. Bring beans to a boil, then drain.
Return beans to the pot and cover with water TWO inches above beans, add 1 Tbsp. minced garlic, cumin, chili powder, jalapeno pepper, onion and salt. Bring to a boil and lower to simmer. Cover beans. Cook 3 1/2 hours on simmer, adding more water as needed to keep from burning. Check to see if beans are tender. If there is a lot of water, drain water into a glass and save (you will need this later).
Makes about 12 servings. You can freeze the leftovers for another meal or save for 3-4 days in the refrigerator.
For variety and non-vegetarian version, use bacon grease instead of olive oil.