Ingredients:

  • 2 cups (400g) dried pinto beans, sorted and rinsed
  • 6 cups (1.4L) water or vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) chipotle peppers in adobo sauce, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • 1.5 tsp (9g) kosher salt
  • 0.5 tsp (3g) black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté until translucent and soft (about 5 minutes).
  2. Stir in the minced garlic. Cook for 60 seconds until it smells fragrant. Note: Don't let the garlic brown or it turns bitter.
  3. Add the cumin, smoked paprika, and dried oregano. Stir constantly for 1-2 minutes until the spices smell toasted.
  4. Stir in the rinsed pinto beans and water or broth.
  5. Bring the pot to a boil, then immediately reduce the heat to low.
  6. Cover with a lid and simmer gently until beans are tender but still hold their shape (this takes the bulk of your 90 minutes).
  7. Stir in the minced chipotle peppers in adobo, salt, and black pepper.
  8. Continue to simmer uncovered for another 15-20 minutes until the liquid reduces and thickens.
  9. Stir vigorously for 1 minute. This releases the natural starches to create a velvety consistency.