Mexican Pinto Beans
Ingredients
- 1 lb. dry pinto beans
- 6 cups + 2 cups water
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper
- salt to taste
- cilantro for topping (optional)
Instructions
- Add beans to a large pot. Sort through the beans and remove any rocks. Cover with 6 cups of water and bring to a boil. Cover and simmer on low for 1 hour.
- Add remaining water, cumin, smoked paprika, garlic powder and cayenne pepper and stir to combine. Bring to a boil. Simmer on low heat, covered, for an additional 1-1.5 hours, stirring occasionally.
- Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed. Top with cilantro and enjoy.
Notes
*Beans can be stored in an air-tight container in the fridge for 5-7 days.
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