• 2 cups dry pinto beans
• 2 quarts water
• 1 yellow onion
• 1 pasilla chile
• 2 bay leaves
• 1 teaspoon garlic minced
• 2 teaspoons Better Than Boullion Vegan No Beef Base
• 1 teaspoon ground pepper
• salt

Day Before

Measure out 2 cups of dry pinto beans. Sort the beans and pick out any old shriveled beans, broken beans or any stones. Rinse the beans in cold water. Place in a french or dutch oven. Cover beans by at least one inch with water and soak overnight or for at least 4 hours.

Cooking Day

Note: A cast iron french or dutch oven works very well to cook beans. They cook quickly and are incredibly tender.

Rinse the soaked beans again and put back in the pot. Cover beans by at least one inch with water. Cook over medium flame until the beans begin to boil. A foam will form on the top. Skim off the foam, turn the flame down and bring to a low simmer.

Dice the onion and pasilla chile and add to the beans. Add two bay leaves and one teaspoon of minced garlic. Stir the beans and cover. Continue to cook until the beans are tender. When the beans are almost done add 2 teaspoons of “Better Than Boullion No Beef Base”. This adds a rich flavor without using animal products, keeping the beans vegan. Add salt and pepper to taste.

Remove bay leaves before eating. Enjoy with salsa, avocado, cilantro or any other topping of your choosing.