Copycat Rubio’s Pinto Beans Flavorful and Easy Recipe

Ingredients

• 2 cups dried pinto beans
• 6 cups water
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 whole jalapeño, diced (seeds removed for less heat, if desired)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 whole bay leaf
• to taste salt
• for garnish fresh cilantro, chopped

Instructions

1. Prepare the Beans: Rinse the dried pinto beans under cold water and inspect for any debris. Place them in a large pot or bowl and soak in water overnight to soften. Drain and rinse the beans before cooking.
2. Sauté Aromatics: In a large pot over medium heat, add a drizzle of olive oil. Once heated, add the chopped onion and garlic. Sauté for about 5 minutes or until they are translucent and fragrant.
3. Add Peppers and Spices: Stir in the diced jalapeño, cumin, smoked paprika, chili powder, and the bay leaf. Cook for an additional 2-3 minutes to allow the spices to bloom.
4. Cook the Beans: Add the soaked beans to the pot along with 6 cups of water. Increase the heat to high and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2-3 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged.
5. Season the Beans: Once the beans are tender, remove the bay leaf and season with salt to taste. You can also adjust spices at this point for your preferred flavor.
6. Serve: For creamier beans, use a potato masher or immersion blender to lightly mash some of the beans while keeping others intact. This will create a velvety texture.
7. Presentation Tips: Serve the pinto beans in a colorful bowl, garnished with freshly chopped cilantro. Pair them with warm tortillas or serve alongside your favorite Mexican dishes.