Astara E. Edmonds
Pinto Beans, Chili or Chipotle
Updated: Apr 7, 2020
Be creative and try other types of beans such
as Anasazi, Adzuki, Roman or Red Beans.
Makes 4-6 servings
Chili: 1 lb. (2 c.) dry pinto beans 6 to 8 c. water 1 can (14 oz.) tomatoes, diced 1 medium onion, diced 1 small green pepper, diced 2-3 bay leaves 1 tsp. garlic, minced 1 Tbsp. cumin 1 tsp. coriander 1-2 tsp. chili powder 1 tsp. sea salt
Cover dry pinto beans in three times the water and soak overnight with 1 tablespoon baking soda. Can also soak 2-4 hours in hot water.
Drain and rinse well.
Combine all ingredients in large soup pot. Bring almost to a boil and then reduce heat to simmer for 6 to 7 hours or until beans are tender. OR: Combine all ingredients in a slow cooker and cook on high for 6- 7 hours, until beans are tender.
Chipotle Pinto Beans: Combine the above ingredients but substitute 1 teaspoon ground Chipotle pepper for the coriander and chili powder. Add a small bunch of chopped cilantro 1/2 hour before beans are done. Cooking times are the same as above.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.