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Spicy Pinto Beans
Course:
Side Dish
Cuisine:
Mexican, Plant Based, Vegan, Whole Foods
Calories:
Author:
Terri
Ingredients
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
Instructions
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.
Notes
In high altitude areas, adding ½ tsp of baking soda will help to soften your beans while they are cooking.