Mexican Beans


Pinto beans
Garlic, chopped
Ground coriander
Bay leaves
Salt and pepper
Chicken bouillon
Chili powder

Soak beans overnight in cold water. Rinse and place in pot. Cover with water. Add onions, cumin, garlic, coriander, bay leaves, chili powder and pepper. Cover with lid and simmer for 3 hours on low heat. When beans are soft, add bouillon and salt to taste. Cook another hour or until the consistency you like.