Mexican Pinto Beans
These smoky Mexican-inspired pinto beans are cooked from scratch in just one pot. Tender beans are infused with a rich blend of cumin, chili powder, and chipotle in adobo for a hearty and satisfying dish. Perfect as a base for burrito bowls or served alongside your favorite vegan Mexican sides.
Instructions
- 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.
Nutrition Facts
Per portion