Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Additional Time:
8 hrs
Total Time:
9 hrs 50 mins
Servings:
8
Ingredients
Directions
Put pinto beans into a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
Drain beans. Transfer to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 1 1/2 hours.
Use a colander to separate the liquid from the solids. Transfer the solids to a food processor. Add diced tomatoes, hot sauce, oregano, and cayenne; blend to desired consistency.
Cook’s Note
When I made this, I added the spices to the food processor because the first spices weren't enough. I don't know how it would change if you added the cayenne to the beans before you cook them — perhaps they would be spicier? However, I would definitely wait until the end to add the oregano, hot sauce, and tomatoes so you don't lose their flavors.
You can save the cooking liquid for a soup base.
Nutrition Facts (per serving)
| 169 | Calories |
| 1g | Fat |
| 31g | Carbs |
| 10g | Protein |
