Ingredients
1 package (16 ounces) dried pinto beans1 quart water1 can (6 ounces) tomato paste1/2 cup chopped onion1 garlic clove, minced1 to 2 tablespoons chili powder2 to 3 teaspoons crushed red pepper flakes1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon dried marjoram
Preparation
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain beans, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer to allow flavors to blend, about 1-1/2 hours longer.
