Ingredients
- 1 pound dried pinto beans
- 2 tablespoons salt (for soaking)
- 2 quarts water (for soaking)
- 2 tablespoons olive oil
- 1 large onion, minced
- 4 cloves garlic, minced
- 1/4 cup Fiesta Taco Seasoning Mix (or similar taco seasoning)
- 6 ounces tomato paste
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt (adjust to taste; omit if using salty taco seasoning)
Steps
- Pick through beans and discard any stones or irregular beans.
- In a 5-quart pan, dissolve 2 tablespoons salt in 2 quarts water. Add beans and soak for 8–24 hours. Drain and rinse beans.
- Mince onion and garlic.
- In a large pan, heat olive oil over medium heat. Add onion and garlic, cook until soft.
- Add taco seasoning, stir, and cook for about 1 minute.
- Add tomato paste and stir to combine.
- Gradually whisk in vegetable broth, then add remaining broth and water, whisking to smooth out lumps.
- Add soaked, rinsed beans and salt (if needed). Stir to combine.
- Bring to a boil, reduce to a low simmer, and cook uncovered for 1½ to 2 hours, until beans are tender and sauce is thickened. Stir occasionally and add more water if needed.
- Taste and adjust salt as needed. Serve hot or cool and refrigerate/freeze for later.
Yield
About 10 cups (serves 10 as a side dish)
Total Time
About 10–12 hours (includes soaking; active cooking time: 2–2.5 hours)