Protein-Packed Pinto Beans
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
Preparing the beans (ALLOW 24 HOURS)
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Place beans in a colander and rinse under cool water.
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Pour rinsed beans into a bowl and cover with 2 cups of water.
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Cover bowl with foil and let stand overnight.
Cook them beans!
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Empty soaked beans into a large pan with water and add spices.
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Crack a lid on the beans so the steam can release and cook on medium-high for 1 hour.
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Stir to incorporate and add chicken broth.
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Lower heat to medium and continue to cook for 1 hour.
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Stir to incorporate and add water as needed to keep beans slightly covered.
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Cook another hour or until desired texture.
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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.