“It would be magnificent, I think, to help make Mexico a happy place. “
Pancho Villa

Oh, how I love a good bowl of beans, especially when I serve tacos, and on this year’s Cinco de Mayo dinner table along with fresh fish tacos is a hearty bowl of pinto beans (Rancho Gordo brand) that I made stove-top for a change since Sunday is sometimes made for slow cooking… The recipe isn’t complicated and didn’t take several hours since I only made enough for two with a bit left for tomorrow’s lunch. You can probably find many recipes online, I just added some of this and that for a mild Mexican flavor to my bowl of pinto beans.

I didn’t bother with a pre-soak for the beans since I was only cooking a single cup that would take about an hour and 1/2 to cook, Rancho Gordo cooking instructions for all of their bean varieties are available on their site.

Today’s ingredient additions:
Onions, garlic, cilantro 1 can of Rotel tomatoes & Peppers, cumin, coriander, cilantro, dried oregano, parsley, chili powder… I’m pretty sure that I have missed something, but add what you like of Mexican seasonings.
https://www.ranchogordo.com/blogs/recipes

Serve with…

Enjoy your Cinco de Mayo feast whatever you make and don’t forget the Margarita’s