- 1 pound pinto beans soaked overnight in water (6 hour, minimum)
- 1/2 yellow onion diced
- 3 Cloves garlic minced (2 tablespoons)
- 1 pinch black pepper
- 1 vegetable bullion
- 1 chipotle pepper minced, plus 1 tsp adobo sauce, plus more to taste
- 1 can diced tomatoes and green chilies
- 1 Tbsp Ground cumin
- 1 Tbsp chili powder
- 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. Once beans are soaked, drain and set aside.
- 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. Next add drained beans and bouillon cube and cover with water about 2 inches over the top.
- 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. 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. Taste and adjust seasonings as needed,
- 8. Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
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