Vegan Mexican Pinto Beans
A delightful and hearty dish bringing vibrant Mexican flavors to your kitchen, perfect as a main course or a side dish, ideal for burritos, rice, or tortillas.
Ingredients
Main Ingredients
- 2 cups dried pinto beans Soaked overnight
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth Adjust broth for desired consistency
- Salt, to taste
- Pepper, to taste
- Fresh cilantro (for garnish)
Instructions
Preparation
- Rinse the dried pinto beans under cold water to remove any dirt or debris.
- Soak the beans overnight in a bowl of water to soften.
Cooking
- Drain the soaked beans and heat a splash of oil in a large pot over medium heat.
- Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.
- Stir in the soaked pinto beans, cumin, and chili powder to build flavor.
- Pour in the vegetable broth, season with salt and pepper, and bring to a gentle boil.
- Reduce heat, cover, and let the beans simmer for about 1-2 hours, stirring occasionally.
Serving
- Once the beans are tender and creamy, remove from heat and garnish with fresh cilantro.
- Serve over rice, in burritos, or as a side dish with tortillas.
Notes
For added flavor, consider slow cooking for 6-8 hours on low if using a slow cooker. Adjust spices according to taste, adding jalapeños for heat or lime juice for freshness.