Categories: Vegetables, Beans, Tex-mex, Vegetarian 
      Yield: 6 servings 
  
      1 lb Dried pinto beans 
           -soaked for 8-12 hrs. 
      1 tb Olive oil 
      1 tb Mexican oregano dried 
      1 oz Chopped block olives 
      1 oz Chopped green Spanish olives 
      1 ts Ground cumin 
      1 ts Marjoram 
      1 tb Chopped pimientos 
  
     Bring 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