Name: Mexican Pinto Beans
Prep time: 130 min
Cook time: 304 min
Total time: 435 min
Yield: 10 servings
Ingredients: 1 lb pinto beans (soaked overnight in cool water or for at least 6 hours); 1 null vegetable bouillon cube (high quality); 1 tbsp olive oil; 0.5 null white onion (medium, diced); 3 clove garlic cloves (large, minced); 1 pinch sea salt (plus more to taste); 1 pinch black pepper (plus more to taste); 1 null chipotle peppers in adobo sauce (minced); 1 tsp adobo sauce (extra for heat); 0.5 cup tomatoes (diced); 0.5 cup green chiles (diced); 1 tbsp ground cumin; 1 tbsp chili powder; 0.25 tsp ground cinnamon (optional)

Instructions

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1

Soak pinto beans (1 lb) in a large pot covered with several inches of cool water for at least 6 hours or overnight.
2

Drain and rinse the soaked beans and set them aside.
3

Heat olive oil (1 tbsp) in a large pot over medium heat. Sauté white onion (0.5) and garlic cloves (3 clove) with a sea salt (1 pinch) and black pepper (1 pinch) for 3-4 minutes until the onion is soft.
4

Add the drained beans and vegetable bouillon cube (1) to the pot. Cover with water until it reaches about 2 inches over the top of the beans.
5

Stir in chipotle peppers in adobo sauce (1), tomatoes (0.5 cup), and green chiles (0.5 cup). Bring the mixture to a low boil, then reduce heat and simmer for 40-50 minutes until beans are tender.
6

Add the adobo sauce (1 tsp), ground cumin (1 tbsp), chili powder (1 tbsp), and ground cinnamon (0.25 tsp). Cook on low for 10 more minutes.
7

Taste and adjust seasonings with additional sea salt (1 pinch) or black pepper (1 pinch) as needed before serving.