• 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.

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