Home-Cooked Pinto Beans (Inspiration: MinimalistBaker.com)
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  1. 1. 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
  2. 2. Once beans are soaked, drain and set aside.
  3. 3. Heat your large pot over medium heat. Once hot, water sauté diced onion and garlic, and season with black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
  4. 4. Next add drained beans and bouillon cube and cover with water about 2 inches over the top.
  5. 5. Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
  6. 6. 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.
  7. 7. Taste and adjust seasonings as needed,
  8. 8. Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).