We recommend using a pressure cooker for this recipe but if you do not own one, you can use a heavy pot suitable for long-time, low-heat cooking.

Wash the fresh pinto beans in plenty of cold water, set aside. If you can not find fresh pinto beans, you can use dried pinto beans but you have to soak them in plenty of cold water overnight. When you are ready to cook the beans, place them in your pot, add boiling water and boil the beans at high heat for five to ten minutes. Take the pot off the heat, discard the water you have just boiled the beans in, put the beans in a container and set them aside.

Finely chop the onions. You can use a food processor for chopping but be sure not do overdo it - you should not end up with an onion puree.

Lightly crush the garlic gloves

Slice the banana peppers. The slices should be about 1/4 inch thick.

Chop the tomato, set aside.

Boil the water, set aside.

Heat the olive oil in your cooking pot or the pressure cooker. Add the onions, peppers and the garlic cloves. Sautee until the onions are tender and look shiny and golden in color.

Add the pinto beans and continue sauteeing for about two to three more minutes.

Add the chopped tomato.

Gently pour the hot water, add the salt and the sugar. If you are using dried beans increase the water amount to 1.5 cups.

If you are using a regular pot, reduce the heat as soon as the water begins to boil and simmer for 1 - 1.5 hours until the beans are tender.

If you are using a pressure cooker, 20 minutes is sufficient to achieve the right tenderness. If you are using dried beans, cook for 35 minutes.

Serve at room temperature, garnish with dried mint leaves.

Add a little lemon juice to each plate for zest.