Ingredients1 lb Dried pinto beanssoaked for 8-12 hrs. 1 tb Olive oil1 tb Mexican oregano dried1 oz Chopped block olives1 oz Chopped green Spanish olives1 ts Ground cumin1 ts Marjoram1 tb Chopped pimientosBring beans to a boil in water just covering them. Add the olive oil when the water starts to boil. Cook for 15 minutes then add the balance of the ingredients. Cook for 30 minutes more. Stirr occassionally but be sure cover them while they cook. Origin: Don Houston's kitchen circa 1989