Ingredients
Scale
- 1 cup dried pinto beans (or 2 cans, drained and rinsed)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 2 tsp chili powder (adjust to taste)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Soak dried pinto beans overnight in plenty of water.
- Drain and rinse beans. In a large pot over medium heat, sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic, cumin, and chili powder; stir for another 1-2 minutes until fragrant.
- Pour in soaked beans and vegetable broth; bring to a gentle simmer.
- Reduce heat and cover; simmer for 30-40 minutes until beans are tender and creamy.
- Stir in lime juice and top with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 0g
- Sodium: 400mg
- Fat: 0.8g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg