These beans are full of fiber!
- 1 16 oz package Dried pinto beans
- 4 cups Water
- 2 cups All-natural chicken broth
- 2 TBS Ground cumin
- 1 TBS Garlic powder
- 1 TBS Chili powder
- 2 tsp Cayenne pepper*
- 1 tsp Sea Salt
Place beans in a colander and rinse under cool water.
Pour rinsed beans into a bowl and cover with 2 cups of water.
Cover bowl with foil and let stand overnight.
Empty soaked beans into a large pan with water and add spices.
Crack a lid on the beans so the steam can release and cook on medium-high for 1 hour.
Stir to incorporate and add chicken broth.
Lower heat to medium and continue to cook for 1 hour.
Stir to incorporate and add water as needed to keep beans slightly covered.
Cook another hour or until desired texture.
Turn off heat and serve warm with salsa, avocado, diced tomatoes & onions.
* You can go hotter if you want.
For a softer bean, add another 30 minutes of cooking time.