Ingredients
Scale
- 1 pound dried pinto beans, rinsed
- 8 cups chicken broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, sour cream
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add rinsed pinto beans, chicken broth, chili powder, cumin, smoked paprika, and bay leaf to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until beans are tender and creamy, stirring occasionally. Add more broth if needed to maintain desired consistency.
- Remove bay leaf before serving. Taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro, diced avocado, and sour cream, if desired.
Notes
For quicker cooking, soak the pinto beans in water overnight before cooking. Store leftover pinto beans in an airtight container in the refrigerator for up to 3 days. These beans are great in burritos, tacos, or as a side dish with rice.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg