Instructions
- Place the pinto beans in a large bowl and cover with water by a couple inches. Soak overnight or at least 5 hours (unattended). Drain and rinse.
- Add the beans and 8 cups water to a large pot. Cover, bring to a boil, then lower to a soft boil over medium to medium-low.
- Cook about 2.5 hours, until the beans are soft and break easily with a spoon. (An Instant Pot or pressure cooker shortens this considerably.)
- Stir in ½ tablespoon kosher salt and turn the heat to low while you cook the vegetables.
- Heat the shortening (or oil) in a skillet until very hot. Add the onions, peppers, and garlic and sauté 2 minutes until starting to soften.
- Add the tomato, the remaining ½ tablespoon salt, the black pepper, and oregano. Sauté another minute.
- Stir the vegetable mixture into the beans along with the bay leaves and cilantro. Cover and cook 15 more minutes on medium-low to meld the flavors. Serve hot.