These simple, flavorful pinto beans are a true kitchen staple—hearty, nourishing, and endlessly versatile. Perfect for meal prepping, they’re a lifesaver on busy days when you need something wholesome and ready to go. Serve them over warm brown rice with creamy avocado, fresh cilantro, and a squeeze of lime for a vibrant, plant-based meal that satisfies every time. My teenagers love these beans, and I love having a pot ready in the fridge to create quick rice and bean bowls, wraps, and easy lunches throughout the week!
Ingredients
2 cups
pinto beans
(soaked for 8 to 24 hours)
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
4 cloves
garlic
chopped
1 tablespoons
ground cumin
1 tablespoons
chili powder
5 cups
water
2 cups
diced tomatoes
2
serrano chili peppers
sliced lengthwise
2 teaspoons
sea salt
