Description
A cozy comfort dish that is easy to make, bursting with flavor, and perfect for chilly nights or family gatherings.
Ingredients
Scale
- 2 cups pinto beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Soak the pinto beans overnight in plenty of water. Drain and rinse before cooking.
- In a large pot, sauté the chopped onion and minced garlic in a splash of olive oil over medium heat until they are translucent and fragrant (about 5-7 minutes).
- Stir in the chopped bell pepper and sauté for another 2-3 minutes until it softens.
- Add the soaked pinto beans, vegetable broth, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well to combine.
- Increase the heat and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 1-2 hours or until the beans are tender. Stir occasionally to prevent sticking.
- Once cooked, serve hot, optionally topping with fresh cilantro or diced avocado.
Notes
Ensure you soak the beans overnight for better cooking. Adjust spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg