Spicy Pinto Beans
Recipe type: Side Dish
Cuisine: Mexican, Vegan, Whole Foods, Plant-Based
  • 2 lbs pinto beans, sorted and soaked overnight 8-10 hrs
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 2 jalapenos, stems removed, finely chopped
  • 2 serrano peppers, stems removed, finely chopped
  • 4 cups vegetable broth, low sodium
  • 3 cups water, might need a little more
  • 2 tsp cumin
  • 2 tsp chili powder
  • ½ tsp pepper
  • ½ tsp salt
  • 1 tsp coconut oil
  1. Sort and remove any debris from beans.
  2. Soak overnight in 6-7 cups of water.
  3. Drain and rinse beans.
  4. In a large dutch oven, heat coconut oil on low until melted.
  5. Add onions and garlic, saute until onions are cooked.
  6. Add beans, peppers, vegetable broth, water, cumin, chili powder, and pepper.
  7. Cover and cook for approximately 2 hours.
  8. After 2 hours, add salt, cover and continue cooking for an additional 30 minutes.
In high altitude areas, adding ½ tsp of baking soda will help to soften your beans while they are cooking.
Recipe by Great Grub, Delicious Treats at https://www.greatgrubdelicioustreats.com/spicy-pinto-beans/