Baja's Best Pinto Beans

• 2 tablespoons vegetable oil
• 1 cup chopped white onion
• 4 garlic cloves, chopped
• 1 large jalapeno chili with seeds, cut lengthwise in half
• 1 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 9 1/2 cups water
• 1 pound dried pinto beans, rinsed
• 2 tablespoons (packed) dark brown sugar
• 1 teaspoon salt

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion; saute until translucent, about 3 minutes.
3. Add garlic, chili, oregano, and cumin; saute 1 minute.
4. Add 9 1/2 cups water and beans.
5. Bring to boil.
6. Reduce heat to medium-low, cover, and simmer 1 hour.
7. Discard chili.
8. Add sugar and salt to bean mixture.
9. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer.
10. Remove from heat.
11. Using potato masher, coarsely mash most of beans.
12. Season with additional salt, if desired.
13. (Can be prepared 1 day ahead.
14. Cool slightly.
15. Refrigerate until cold, then cover and keep chilled.
16. Rewarm in nonstick saucepan over medium heat, stirring frequently.)

vegetable oil, white onion, garlic, jalapeno chili with seeds, oregano, ground cumin, water, pinto beans, brown sugar, salt

Taken from www.epicurious.com/recipes/food/views/bajas-best-pinto-beans-107870 (may not work)