Ingredients

The following ingredients have 8 Servings
  • 1 lb dry pinto beans (2 1/2 cups dry), soaked 6-12 hours, then drained
  • 1 teaspoon salt
  • ——-
  • 1-2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, rough chopped
  • 1 cinnamon stick (optional)
  • 1 dry Mexican Guajillo Chile (optional, see notes), seeds removed, cut into small pieces
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 2 bay leaves (optional)
  • 2 quarts water
  • 1 tablespoon tomato paste (optional)
  • 1/2 teaspoon salt
  • —
  • 1/2 teaspoon vinegar
  • 1 tablespoon adobo sauce (from canned chipotles)

Instruction

  • Place pinto beans in a med bowl, and cover with 2-3 inches of water.  Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 8-12 hours. Drain.
  • After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.
  • Lower heat to maintain a gentle simmer (on low or medium-low) and simmer uncovered for 45-60 minutes until beans are tender.
  • Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.
  • Taste, adjusting salt if needed.