Pinto Beans

Here's my version of pinto beans. I'm serving these for dinner tonight.

1 pound dried pinto beans, washed
8 cups chicken stock
1 tablespoon salt
1/2 tablespoon ground black pepper
1 28 oz. can diced tomatoes
1 large onion, diced
6 cloves garlic, chopped
3 bay leaves
1 1/2 tablespoons dried oregano
1/4 cup chopped jalapeno peppers

Soak beans in a large pot of water overnight.

Drain beans and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours. Stir as needed to keep beans from sticking.

(Some people don't add the salt until after the beans are cooked, but I think they are better if the salt is added at the beginning.)

Stir the tomatoes, onion, garlic, bay leaves, oregano, and jalapeno peppers into the beans. Continue to cook, uncovered, for about an hour.

These make a very easy main dish for your meal. I serve them with homemade corn bread. Just right for these cold winter nights!