These pinto beans are delicious by themselves, over cilantro rice, with tacos, in enchiladas…the options are many! In The Magical Fruit, I talked about the reasons to soak beans and the method I prefer to use. If you have the time, do soak the beans for this recipe. If you’re making this on the fly and don’t have time, you can still follow the recipe as is. You may need to cook your unsoaked beans a little longer.
1 lb dried pinto beans, soaked (sprouting optional)
1 medium yellow onion, chopped
2 – 3 garlic cloves, minced
1 tbsp ground cumin
2 tsp smoked paprika
2 tsp salt
juice of half a lime
Preheat the oven to 325 degrees F.
Cover the beans with an inch of water in a dutch oven, add the onion, garlic, cumin, and paprika and bring to a boil. Move the dutch oven to the oven and cook for 3 hours or until beans are soft and liquid has thickend. When done, add the salt and lime juice.