Mexican Pinto Beans
Description
Instead of serving store bought beans from a can, make your own from scratch. They are healthier for you and you control the taste and seasonings.
Ingredients
1 lb. pinto beans**, soaked overnight in cool water (at least 6 hours)
1 T. olive oil
1/2 white onion, diced
3 large cloves garlic, minced (1 1/2 T.)
1 pinch sea salt
1 pinch black pepper
1 good quality vegetable bullion (or 1 c. vegetable stock/broth)
1 chipotle pepper in adobo sauce, minced, plus 1 t. adobo sauce, plus more to taste
1/2 c. diced tomatoes and green chilies
1 T. ground cumin
1 T. chili powder
1/4 t. ground cinnamon, optional
Directions
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Place pinto beans in a large pot; cover with cool water, at least a few inches above the beans since they will expand. Soak for at least 6 hours or overnight* uncovered at room temperature.
When beans are soaked, drain and set aside.
Heat a large pot over medium heat. When hot, add olive oil, diced onion and garlic; season with sea salt and pepper. Stir to coat; sauté 3-4 minutes, or until onion is soft and translucent.
Add drained beans and bouillon cube; cover with water about 2 inches over the top, since the beans will expand while cooking. If using vegetable stock/broth in place of a bouillon cube, add vegetable stock/broth first, then add water so you don't add too much liquid.
Add chipotle pepper and diced tomatoes; stir; bring to a low boil; reduce heat to low or medium-low; simmer 40-50 minutes, or until beans are tender. When beans are tender and cooked through, add adobo sauce, salt, pepper, cumin, chili powder, and cinnamon, if using. Stir to coat; cook on low 10 minutes.
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. If you want them well seasoned, don't be stingy with the seasoning.
Add to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, chili or more.
Store covered in the refrigerator up to 5 days or in the freezer for 1 month.
**6-8 hours is the optimal amount of time for soaking beans. The longer they are soaked, the more tender they become, but the more likely they will split and separate during cooking. So if you can't get to them right away, just drain, cover, and refrigerate until ready to use them.
10 servings- 1/2 c. each