-
1
Place Beans in large pot,cover with cold water and bring to a boil.
-
2
Remove from heat and let stand 2 hours.
-
3
Drain beans, return to the pot and add enough cold water to cover by two inches.
-
4
Cover the pot and bring to a boil.
-
5
Reduce heat and simmer until beans are tender but not mushy, about 2 hours, adding water as necessary.
-
6
Drain the beans, reserving the cooking liquid.
-
7
Return the beans to the pot along with 1 cup of the cooking liquid.
-
8
Meanwhile in a large saute pan toast the cumin seed and oregano until they begin to give up their fragrance, shaking occasionally and being careful not to burn.
-
9
Remove the cumin and oregano from the saute pan once they are toasted and set aside.
-
10
Heat oil in the same saute pan.
-
11
Add the onions, green pepper and garlic.
-
12
Stir over medium high heat for 3 minutes.
-
13
Add cumin and oregano mixture, paprika, cayenne, chili powder and salt.
-
14
Cook until onions are soft, about 10 minutes.
-
15
Mix in both types of canned tomatoes and chopped jalapenos.
-
16
Bring to a boil.
-
17
Gently stir the tomato mixture into the beans, and simmer 20 minutes to let the flavors mingle and develop, checking and thinning with reserved cooking liquid if necessary.
