Mexican Pinto Beans

Serves: 5 (but we used it as 4 servings)
Yields: 2 and 1/2 cups

1 cup pinto beans

Overnight soak the beans in water. In the morning, drain and set aside.

1 tbsp olive oil
1 cup white onion, chopped
1 tbsp garlic, chopped
1/4 tsp salt
1/4 tsp black pepper powder

Heat oil in a pan, add onion, garlic, salt, black pepper powder, saute for 5 minutes in medium flame.

3 cup water

Add drained beans, water, bring to a boil. Cover and simmer on low for 1 hour.

1 cups water
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne powder

Add 1 cups water, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, stir to combine. Bring to a boil, simmer on low heat covered for additional 1 hour in low, stirring occasionally.

1/2 tsp salt
cilantro, chopped for topping

Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed.  Top with cilantro and enjoy.

Source: thissavoryvegan
Taste Note: Tastes GREAT