Mexican Pinto Beans From Scratch (1 Pot

• Vegetarian

• Produce

  • 3 large cloves Garlic
  • 1 lb Pinto beans
  • 1/2 cup Tomatoes and green chilies
  • 1 Vegetable bullion, quality
  • 1/2 White onion, diced (55 g

• Condiments

  • 1 Chipotle pepper in adobo sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 pinch Sea salt +black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on minimalistbaker.com

Description

Ingredients

• 1 pound (453 g) pinto beans*, soaked overnight in cool water (or for at least 6 hours)
• 1 Tbsp (15 ml) olive oil
• 1/2 white onion, diced (55 g)
• 3 large cloves garlic, minced (1 1/2 Tbsp or 9 g)
• 1 pinch each sea salt + black pepper, plus more to taste
• 1 quality vegetable bullion (or 1 cup (240 ml) vegetable broth)
• 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
• 1/2 cup (90 g) diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
• 1 Tbsp (8 g) ground cumin
• 1 Tbsp (8 g) chili powder*
• optional: 1/4 tsp ground cinnamon

Directions

• Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
• Once beans are soaked, drain and set aside.
• Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
• Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you dont add too much liquid.
• Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
• Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
• Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so dont be shy!
• Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
• Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).

Nutrition