Here is a healthier version of my spicy pinto beans recipe. I have always made pinto beans with ham hocks or bacon, and now these little babies are totally on the healthier side. Whole foods, and plant-based recipes are so tasty and super healthy for you. Just the benefits of giving up processed foods, and all the other junk we consumed on a daily basis, to eating healthy, is amazing! Beans do have a high content of fat, but they are loaded with nutrients that are healthy for you.
There is so many things that can be made with these beans. Adding jalapenos and different spicy peppers gives these pinto beans great flavor. Making a big pot of beans, and then using them throughout the week on different meal plans, is ideal. We make burritos, tostadas, and even roll them up into taquitos. You can buy vegan cheese to add to these as well. We have really learned to eat without any “cheese.”
- 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
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp coconut oil
Sort and remove any debris from beans.
Soak overnight in 6-7 cups of water.
Drain and rinse beans.
In a large dutch oven, heat coconut oil on low until melted.
Add onions and garlic, saute until onions are cooked.
Add beans, peppers, vegetable broth, water, cumin, chili powder, and pepper.
Cover and cook for approximately 2 hours.
After 2 hours, add salt, cover and continue cooking for an additional 30 minutes.
In high altitude areas, adding 1/2 tsp of baking soda will help to soften your beans while they are cooking.