Easy Pinto Beans From Scratch
Ingredients
The beans
The aromatics
-
½
medium
white onion (diced)
-
3
large cloves
garlic (minced)
The seasoning
-
1
Tbsp
olive oil
-
1
pinch
sea salt
-
1
pinch
black pepper
-
1
cube
quality vegetable bouillon
-
1
chipotle pepper
in adobo sauce (minced)
-
1
Tbsp
ground cumin
-
1
Tbsp
chili powder
-
¼
tsp
ground cinnamon (optional)
The liquid
-
½
cup
diced tomatoes and green chilies
Instructions
- Soak the pinto beans in cool water for at least 6 hours or overnight.
- After soaking, drain the beans and set them aside.
- In a large pot, heat olive oil over medium heat and sauté diced onion and minced garlic with salt and pepper until the onion is soft.
- Add the drained beans and vegetable bouillon to the pot, then cover with water about 2 inches above the beans.
- Stir in the minced chipotle pepper and diced tomatoes, then bring to a low boil.
- Reduce the heat and simmer for 40-50 minutes or until the beans are tender.
- Once cooked, add remaining seasonings and let cook on low for an additional 10 minutes to meld flavors.
- Taste and adjust seasonings as necessary before serving.
Nutrition Facts (estimated)
Servings
10 (1/2-cup servings)
Calories
176
Total fat
2.3g
Total carbohydrates
31.3g
Total protein
10.6g
Sodium
135mg
Cholesterol
0mg
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