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Place pinto beans in a med bowl, and cover with 2-3 inches of water. Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 6 hours. Drain.
After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.
Lower heat to maintain a gentle simmer (on low or medium low) and simmer uncovered for 45-60 minutes, until beans are tender.
Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.
Taste, adjusting salt if needed.