Name: Mexican Pinto Beans
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 1 lb pinto beans ((2 1/2 cups dry), soaked 6-12 hours, then drained); 1 tsp salt; 1.5 tbsp olive oil; 1 null onion (diced); 4 null garlic cloves (rough chopped); 1 null cinnamon stick ((optional)); 1 null guajillo chile (dry Mexican (optional), seeds removed, cut into small pieces); 1 tbsp cumin; 1 tbsp coriander; 2 tsp chili powder; 2 tsp dried oregano; 2 null bay leaves (optional); 2 tsp epazote (optional); 2 quarts water; 1 tbsp tomato paste ((optional)); 0.5 tsp salt; 0.5 tsp vinegar ((apple cider or white wine vinegar)); 1 tbsp adobo sauce ((from canned chipotles)); null to_serve vegan sour cream; null to_serve pickled onions; null to_serve fresh cilantro

Instructions

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1

Place pinto beans (1 lb) in a medium bowl, cover with [2-3 inch water]. Stir in salt (1 tsp) and let soak for a minimum of 8-12 hours. Drain.
2

After soaking: In a large pot, heat the olive oil (1.5 tbsp) over medium heat. Sauté the onion (1) and cloves (4 garlic) until tender and fragrant, 4-5 minutes. Add the guajillo chile (1 dry), stick (1 cinnamon) and all other spices (cumin (1 tbsp), coriander (1 tbsp), chili powder (2 tsp), dried oregano (2 tsp), leaves (2 bay), epazote (2 tsp)). Sauté for 1 minute to toast the spices.
3

Add the water (2 quarts), tomato paste (1 tbsp) and drained [pinto beans]. Stir in the salt (0.5 tsp) and bring to a rapid boil. Lower heat to maintain a gentle simmer and simmer uncovered for 45-60 minutes until beans are tender.
4

Stir in the adobo sauce (1 tbsp) and the vinegar (0.5 tsp).
5

Taste, adjusting [salt] if needed.