INGREDIENTS
1 tbsp
extra-virgin olive oil
1
medium white onion, (chopped)
3
garlic cloves, (minced)
1 tsp
dried oregano
1
jalapeño, (seeded and minced)
1 lb
dried pinto beans, (thoroughly washed and picked over)
4 cups
chicken broth
4 cups
water
1 tsp
coarse salt, (or to taste)
1/2 cup
shredded cheddar or mexican-blend cheese