Ingredients
Scale
- 1 cup dried pinto beans
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tsp cumin (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the dried pinto beans under cold water and soak them overnight in plenty of water.
- In a large pot over medium heat, add a splash of oil and sauté the chopped onion until translucent.
- Stir in the minced garlic until fragrant.
- Drain the soaked beans and add them to the pot along with the vegetable broth; ensure they are covered.
- Season with cumin, salt, and pepper; bring to a gentle boil then reduce heat.
- Cover and simmer for 1-1.5 hours until the beans are tender; stir occasionally.
- Taste and adjust seasonings as needed; garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg