– 2 cups dry pinto beans – 1 tablespoon avocado oil – ½ white onion, chopped – 1½ teaspoons cumin – 8 cups water, more as needed – ½ teaspoon oregano – 2 teaspoons fine sea salt, more to taste – Freshly ground black pepper – 1 tablespoon lime juice, more to taste

Optional additions – 1 jalapeño, stemmed and diced – Chili powder, to taste – Cilantro, for garnish

– Place the beans in a large colander and sort through them to remove and discard any stones or debris. Rinse them well and transfer them to a large bowl. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse. – In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. If you like spicy beans, add the jalapeño with the onion.

– Stir in the cumin and then add the beans, water, oregano, salt, and several grinds of pepper and bring to a boil. Reduce the heat and simmer, uncovered, until the beans are tender. The timing will depend on the freshness of your beans. I like to check mine starting at 1 hour and every 15 minutes after that. Add more liquid to the pot, as needed, to keep the beans submerged. I like to cook my pinto beans until they’re starting to fall apart and the bean liquid around them has thickened.

– Turn off the heat and stir in the lime juice. Season the beans to taste with more salt (I typically add ½ to 1 additional teaspoon), more pepper, and chili powder, if desired. Garnish with cilantro, if using. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.