Step 1

Rinse and soak pinto beans in water overnight.

Step 2

In the morning, drain the beans. Add the beans, 6 cups of water, and salt to a large pot (I just use the pot I soaked the beans in).

Step 3

Bring beans to a boil, then reduce heat to simmer. Simmer for about 40 minutes or until beans are tender. Drain beans and reserve the bean liquid.

Step 4

When the beans are almost finished cooking, add the oil, garlic, onions, and seasonings together in a skillet. Saute for about 5 minutes.

Step 5

Add the sauteed vegetables, 2 cans of diced tomatoes (with the juices), and 2 cups of rice to the pot with the beans in it. Add 4 cups of the reserved bean liquid (add water if necessary to make about 4 cups).

Step 6

Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes without stirring so the rice will cook properly.

Step 7

That's it! Serve this with a green salad for a complete and delicious meal.