Pinto Beans Recipe
Pinto beans have a rich history dating back to ancient times, tracing their roots to Central America, specifically Mexico.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Strainer or colander
- Serving bowls
Ingredients
- 1 pound dried pinto beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, diced (optional for spice lovers)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 6 cups water or vegetable broth
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the Beans: Rinse the dried pinto beans under cold water in a strainer or colander. Remove any debris or stones.
- Sauté Aromatics: In a large pot or Dutch oven, heat some olive oil over medium heat. Add diced onions, minced garlic, and diced jalapeño pepper (if using) and sauté until onions are translucent.
- Add Spices: Stir in ground cumin, paprika, and chili powder. Cook for another minute to toast the spices, releasing their flavors.
- Cook the Beans: Add the rinsed pinto beans to the pot. Pour in water or vegetable broth, ensuring the beans are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours or until beans are tender. Stir occasionally.
- Season to Taste: Season with salt and pepper to taste. Adjust spices if needed.
- Serve: Ladle the cooked pinto beans into serving bowls. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.