Ingredients
- 1 lb dried pinto beans rinsed and soaked overnight
- 1/2 large yellow onion finely diced
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce minced with seeds removed
- 1 tablespoon adobo sauce
- 3 cloves garlic minced
- 3/4 teaspoon ground cumin
- 1 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- Water for covering beans
- 1 tablespoon lime juice plus more to taste
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh chopped cilantro for garnish optional
Instructions
- In a large pot, heat olive oil over medium-high heat. Add diced onion and cook until softened and translucent.
- To the pot, add the soaked pinto beans, chipotle pepper, adobo sauce, garlic, cumin, oregano, and bay leaves. Pour in enough water to cover the beans.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, until beans are tender, about 2 hours.
- Remove the bay leaves. Stir in lime juice, and season with salt and pepper to taste. Serve hot with optional cilantro sprinkled on top.
