The Best Mexican Beans

• 2 lbs dried pinto beans, soaked overnight and rinsed
• 4 garlic cloves, finely chopped
• 3 jalapeno peppers, finely chopped (can use different peppers for less heat)
• 1 large yellow onion, finely chopped
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons sea salt (or to your taste)
• cilantro, for garnish

1. Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
2. Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
3. Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
4. Add cilantro on top of individual servings. Yum!

pinto beans, garlic, peppers, yellow onion, cumin, chili powder, paprika, salt, cilantro

Taken from www.food.com/recipe/the-best-mexican-beans-445782 (may not work)