Name: Mexican Pinto Beans From Scratch (1 Pot)
Prep time: 375 min
Cook time: 60 min
Total time: 435 min
Yield: 10 (1/2-cup servings)
Ingredients: 1 pound pinto beans* ((soaked overnight in cool water // or for at least 6 hours)); 1 Tbsp olive oil; 1/2 medium white onion ((diced)); 3 large cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp)); 1 pinch each sea salt + black pepper ((plus more to taste)); 1 cube quality vegetable bullion ((or 1 cup or 240 ml vegetable broth per 1 cube)); 1 chipotle pepper in adobo sauce, minced ((plus 1 tsp adobo sauce as original recipe is written // plus more to taste)); 1/2 cup diced tomatoes and green chilies ((I used Muir Glen fire roasted tomatoes with green chilies)); 1 Tbsp ground cumin; 1 Tbsp chili powder*; 1/4 tsp ground cinnamon ((optional))