Ingredients:

  • 1 pound (450g) dried pinto beans, rinsed and picked over
  • 8 cups (1.9L) water or low-sodium chicken broth
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 red bell pepper, diced (about 1 cup / 150g)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • Optional garnishes: chopped cilantro, shredded cheddar cheese, sour cream, diced avocado

Instructions:

  1. Rinse the pinto beans thoroughly and remove any debris or damaged beans.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, jalapeño (if using), and red bell pepper. Sauté until softened, about 5-7 minutes.
  3. Stir in chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute more, stirring constantly, to bloom the spices. This creates delicious pinto bean seasoning.
  4. Add the rinsed pinto beans, water or broth, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beans are tender and creamy. (For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.)
  6. Stir the beans occasionally during cooking to prevent sticking. Add more liquid if needed to keep the beans submerged.
  7. Discard the bay leaf before serving.
  8. Stir in apple cider vinegar to brighten the flavor.
  9. Taste the beans and adjust seasonings as needed.
  10. Serve hot, garnished with your favourite toppings.