Ingredients:

  • 1 pound dried pinto beans (or 2 cans of pinto beans, rinsed and drained)
  • 4 cups water or vegetable broth (for soaking)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and diced (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1 can diced tomatoes with green chilies (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

  1. Rinse and sort the dried pinto beans. Soak in water for 8 hours or overnight.
  2. In a large pot, heat the olive oil over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in garlic and jalapeño (if using), cooking for an additional minute.
  3. Stir in cumin, smoked paprika, oregano, salt, and black pepper; cook for 1-2 minutes until fragrant.
  4. Drain and rinse soaked beans, then add them to the pot. Pour in water or vegetable broth. If using canned beans, add them in later with the tomatoes.
  5. Bring to a boil, then reduce to a simmer, covering the pot. Cook for 45 minutes to an hour, or until beans are tender.
  6. If using, stir in the diced tomatoes with green chilies during the last 15 minutes of cooking.
  7. Taste and adjust seasoning with more salt, pepper, or spices as needed.
  8. Garnish with fresh cilantro and serve with lime wedges.