Vegan Mexican Pinto Beans
A flavorful and nutritious dish packed with plant-based protein and fiber, perfect for various meals and occasions.
Ingredients
Main Ingredients
- 2 cups pinto beans (dried) Soaked overnight
- 1 medium onion, chopped For sautéing
- 3 cloves garlic, minced For flavor
- 1 teaspoon cumin For seasoning
- 1 teaspoon chili powder For seasoning
- 4 cups vegetable broth For cooking the beans
- Salt to taste Adjust according to preference
- Pepper to taste Adjust according to preference
- Fresh cilantro for garnish For serving
Instructions
Preparation
- Rinse the dried pinto beans under cold water.
- Soak the pinto beans overnight in a large bowl of water.
- The next day, drain the soaked beans and set them aside.
Cooking
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onion and sauté for a few minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the soaked pinto beans, cumin, and chili powder.
- Pour in the vegetable broth and season with salt and pepper.
- Bring the pot to a gentle boil.
- Reduce the heat, cover the pot, and let it simmer for about one to two hours.
- Check occasionally and add more broth if necessary.
- Taste the beans for tenderness; they should be soft and creamy.
- Remove from heat when done.
Serving
- Serve the beans as a main course or side dish.
- Garnish with fresh cilantro before serving.
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Notes
For variations, consider adding vegetables like bell peppers or using different beans. Mash some beans for a creamier texture. Store leftovers in an airtight container for 5-7 days or freeze for up to three months.