Vegan Mexican Pinto Beans
A flavorful and nutritious dish showcasing pinto beans combined with spices and vegetable broth, perfect as a main course or hearty side.
Ingredients
Main Ingredients
- 2 cups dried pinto beans Rinse and soak overnight
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth Add more if needed for consistency
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish Adds freshness
Instructions
Preparation
- Rinse pinto beans under cold water and soak them overnight in plenty of water.
- The next day, drain the soaked beans.
Cooking
- Heat a splash of oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3 to 5 minutes.
- Add the minced garlic and cook for about 1 minute, stirring constantly.
- Stir in the drained pinto beans, cumin, and chili powder.
- Pour in the vegetable broth and season with salt and pepper.
- Bring to a gentle boil, then reduce heat to low and cover.
- Let simmer for 1 to 2 hours, stirring occasionally and adding more broth if needed until beans are tender.
Serving
- Spoon the warm beans into bowls and garnish with fresh cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Adjust spices to taste and try different variations for unique flavors.