Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cups dried pinto beans, sorted and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp sea salt
  • 1 bay leaf
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced

Instructions:

  1. Heat olive oil over medium heat. Add the onion, carrot, and celery, sautéing until translucent (about 5 minutes).
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until the fragrance is pungent and warm.
  3. Add rinsed beans, broth, salt, and bay leaf to the cooking vessel.
  4. Cook using one of three methods: Instant Pot (High Pressure for 45 minutes with a 15-minute natural release), Slow Cooker (Low for 6-8 hours or High for 4 hours), or Stovetop (bring to boil, then simmer covered for 2-3 hours).
  5. Remove the bay leaf from the pot.
  6. Using the back of a spoon, crush approximately ¼ cup of the beans against the wall of the pot to release natural starches.
  7. Stir the mashed beans back into the liquid and simmer on low for 5-10 minutes until the broth reaches a glossy, thickened consistency.