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Ingredients
1 pound (453 g) pinto beans*, soaked overnight in cool water (or for at least 6 hours)
1 Tbsp (15 ml) olive oil
1/2 white onion, finely diced (55 g)
3 large cloves garlic, minced (1 1/2 Tbsp or 9 g) OR garlic powder
1 pinch each sea salt + black pepper, plus more to taste
1 packet of red peppers (from the costco pizza)
1 Tbsp (8 g) ground cumin or marjoram

Instructions
1. Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
2. Once beans are soaked, drain and set aside.
3. Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic (powder), and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
4. Next add drained beans and cover with water about 2 inches over the top, as the beans will expand while cooking.
5. Place lid on pot. Then reduce heat to medium to medium-high and simmer for 40-50 minutes, or until beans are tender.
6. Stir to coat and cook on low for 10 more minutes to let the flavors meld.

Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Notes
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can’t get to them right away, simply drain, cover, and refrigerate until ready to use.

Inspired from
https://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/

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