Ingredients
- 1 pound dried pinto beans rinsed and soaked in water overnight
- 1 tablespoon olive oil
- 1 medium onion diced
- 3/4 teaspoon brown sugar
- 1 tablespoon tomato paste
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 can crushed tomatoes (14 ounces)
- Kosher salt to taste
- Fresh cilantro chopped, for garnish
Instructions
- Drain the soaked beans and rinse them under cold water.
- In a large pot, add the oil and diced onion and sauté until translucent. Add the tomato paste, brown sugar, minced garlic, chili powder, cumin, oregano, and smoked paprika, cooking for another minute.
- Add the crushed tomatoes and the soaked beans. Pour in 6 cups of broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 1 to 2 hours or until the beans are tender, adding more broth during cooking if needed.
- Add salt to taste. Serve with fresh cilantro as a garnish.
