- 1 pound dry pinto beans
- 2 tablespoons plus 2 teaspoons kosher salt, divided
- 2 quarts plus 1 quart water, divided
- 2 tablespoons olive oil
- 1 large onion, minced
- 4 garlic cloves, minced
- 1/2 cup taco seasoning mix (store bought or make your own
- 1 (6 oz) can tomato paste
- 4 cups (1 quart) low sodium vegetable broth (for non-vegetarian version, may substitute with chicken broth)
Pick through and discard irregular beans or stones. In 5 quart pan, dissolve 2 tablespoons salt in 2 quarts water. Add dry beans and soak for at least 8 hours and up to 24 hours. Drain beans, discard soaking liquid, rinse and drain beans.
In 5 quart pan, heat olive oil over medium-high heat; add onions and garlic and saute until soft. Sprinkle on fiesta seasoning mix; stir and cook for 1 minute. Add tomato paste; stir to combine. Gradually stir in vegetable broth, whisking to remove lumps if necessary. Add 1 quart (4 cups) water, 2 teaspoons salt, & beans; stir. (Note: if using store-bought taco seasoning mix, omit added salt and add salt to taste later, if needed.) Bring to boil, reduce heat to low simmer. Simmer uncovered for 1-1/2 to 2 hours, stirring occasionally, until beans are tender. Taste and add salt, if needed.
Serve with Mexican food, burgers, pulled pork, and grilled meats.
QUICK CHILI: The mildly spicy sauce makes these beans a perfect base for making a quick batch of chili–for every 2-3 cups of these chili beans and sauce, add 1 lb. browned ground beef, chicken, or turkey, 1 can (14.5 oz) diced tomatoes, and 1 can (4 oz) drained green chiles.