INGREDIENTS
1 lb
dried pinto beans (soaked)
1/2
salt pork (cubed, optional)
1/2
large yellow onion (either chopped or cut in large pieces and removed after cooking)
2 cloves
garlic (whole)
1 1/2 tsp
Mexican oregano
1 tsp
cumin
1/4 tsp
coarse black pepper
1/2 tsp
kosher salt
1
bay leaf
2 tsp
fresh cilantro
5 1/2 cups
water
1 1/2 tsp
Better Than Bouillon soup base (vegetable or chicken)
1 tbsp
extra virgin olive oil