Ingredients
Scale
- 1 cup dried pinto beans
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse the dried pinto beans under cold water. Place them in a large bowl and cover with water; soak overnight.
- In a large pot over medium heat, add 2 tbsp olive oil. Sauté chopped onions and minced garlic until translucent.
- Drain the soaked beans and add them to the pot along with the vegetable broth. Stir to combine.
- Sprinkle in cumin and chili powder, adjusting to taste. Season with salt and pepper but hold off on adding too much salt at this stage.
- Cover the pot, reduce heat to low, and simmer for 1 to 1.5 hours until beans are tender, stirring occasionally.
- Taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 0g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg