
Instructions
- 1.Place a medium saucepan on high heat and add olive oil.
- 2.Once the oil is heated, add chopped garlic and broken chipotle peppers pieces and Sautee for 30 seconds.
- 3.Add chopped onions and green bell pepper and sauté for about a minute.
- 4.Next, add smoked paprika and mix well until the ingredients are well incorporated.
- 5.Add the rinsed pinto beans and mix well. Let it cook until all the liquid is evaporated and the pinto beans are toasted.
- 6.Pour the vegetable stock and mix. Bring the mixture to a boil. Let the mixture simmer for 1 hour an hour or until the beans are cooked.
- 7.Serve alongside rice or flatbread.
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Ingredients
- 1 cup dried pinto beans, rinsed
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/2 medium bell pepper, diced
- 2 cloves garlic, minced
- 2 dried chipotle pepper, broken into pieces
- 6 cups vegetable broth
- 2 teaspoon smoked paprika
- Salt and pepper, to taste