Pinto Beans


  • 1.5 cups dried pinto beans
  • 1 tbsp Cumin
  • 1 tbsp Chile powder
  • 5 cloves garlic
  • 1/2 onion, chopped fine
  • 1 tomato, chopped (Caitlin uses 1/2 to 3/4c crushed tomatoes)
  • salt to taste
  • 1 hot pepper, or dried pepper flakes (optional)
  • 1-2 tsp pureed chipotle pepper
  • A few drops liquid smoke


  • Rinse the beans, put in a covered saucepan with enough water to cover them. Bring the water to a boil. Turn burner down, simmer for a half hour.
  • Add onions, garlic, and spices (but not the salt). Let simmer until beans are soft (about 30-40 minutes).
  • Mash the beans with a potato masher or wooden spoon.
  • Add salt, tomato, and pepper. Put back on heat, simmer until the tomato dissolves. Add more water if it becomes too dry.

Eat with tortillas!