Awesome Pinto Beans
Get ready to fall in love with comfort food at its finest with this "Awesome Pinto Beans" recipe! Packed with bold, smoky flavors from smoked paprika, cumin, and chili powder, these hearty beans are simmered to perfection in a savory vegetable broth with aromatics like onions and garlic. Whether soaked overnight or quick-soaked for convenience, the tender pinto beans soak up every drop of the richly seasoned liquid, creating a dish that's as versatile as it is satisfying. Garnished with fresh cilantro and a squeeze of zesty lime, this recipe is perfect as a flavorful side dish, a topping for rice, or paired with warm cornbread. With a prep time of just 15 minutes and the rest of the magic happening on the stove, this recipe is an easy, vegan-friendly option for a wholesome and nutritious meal. Perfect for busy weeknights or slow weekend cooking, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
- 1 cut into wedges (optional, for serving) lime
Instructions
Rinse the dried pinto beans thoroughly under cold water and inspect for any debris or damaged beans.
In a large bowl, soak the beans in enough water to cover them by at least 2 inches. Let sit overnight or for at least 8 hours. Alternatively, quick soak them by bringing the beans and water to a boil for 2 minutes, then letting them sit covered for 1 hour.
Drain and rinse the soaked beans, then set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until they become translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the smoked paprika, ground cumin, chili powder, oregano, bay leaf, salt, and black pepper. Stir for 30 seconds to toast the spices.
Pour in the vegetable broth and water, then add the soaked beans. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender. Add more water if needed to keep the beans submerged.
Taste and adjust the seasoning with more salt or spices if desired.
Remove the bay leaf before serving.
Garnish with chopped cilantro and a squeeze of fresh lime juice if desired. Serve warm as a side dish, over rice, or with cornbread!
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 2.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
