Into a pot, add Butter (1 tablespoon). When melted, add Onion (1/2). Cook for 2 minutes.
Add Garlic (1 1/2 tablespoon). Cook for 30 seconds.
Add Vegetable Stock (4 1/2 cup), Ground Black Pepper (1/2 teaspoon), Dried Basil (1/2 teaspoon), and Green Bell Pepper (1/2). Stir.
Bring to a boil, then add Dry Pinto Beans (8 ounce) and Goya® Sazon con Culantro y Achiote (1 package). Stir. Cover, turn off the heat, and let sit for 1 hour.
Add Water (2 cup). Bring to a boil. Reduce the heat to medium-low. Cover and cook for 45 minutes.
Add remaining Onion (1/2) and Green Bell Pepper (1/2). Stir. Cover and cook for another 30-45 minutes, or until beans are tender.
Taste and adjust salt level before serving!