Categories: Sides

Ingredients

• 1-lb. pinto beans, rinsed & soaked
• 3/4 cup purple onion, diced
• 1 jalapeno, seeded & diced
• 3 garlic cloves, minced
• 1 can Rotel (diced tomatoes & green chilies), drained
• 4 cups +2 Tbsp vegetable broth
• 2 cups water
• 1/2 cup cilantro
• 1 1/2 Tbsp cumin
• 2 tsp oregano
• 2 tsp pink himilayan salt
• 1 1/2 tsp chili powder
• 1 tsp smoked black pepper (plain black pepper works too)

Directions

1. Rinse the pinto beans and soak overnight (at least 24 hours). Then, drain the beans after soaking.

2. In a large pot, add 2 Tbsp veggie broth and sauté the onion, jalapeno and garlic on medium-high heat for three to five minutes, or until onions are slightly translucent.

3. Add all remaining ingredients, except cilantro, into the pot and bring to a boil.

4. Reduce heat to low, cover and let simmer for 35-40 minutes.

5. Stir in the cilantro and serve.

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