Wash, rinse and soak pinto beans in water overnight or at least 4 hour before start cooking. And change the water 3 or 4 times.
Then rinse and add the beans and wheat into a large pot, add six cups of water. Bring water to boil, then reduce the heat put the lid ajar and let it cook over low heat.
In another pan, add 1 tbsp of vegetable oil and saute onions golden brown.
Then add the tomato paste, sauté until deep color appears. Add spices, stir well.
Pour the mixture into the beans pot and stir very well.
In the last 30 minutes of the cooking procedure, add diced potato to the soup. And cook for 30 minutes more.
Recipe Notes
Serve hot with lemon/lime juice, olive oil and bread.