1 can Rotel (diced tomatoes & green chilies), drained
4 cups +2 Tbsp vegetable broth
2 cups water
½ cup cilantro
1 ½ Tbsp cumin
2 tsp oregano
2 tsp pink himilayan salt
1 ½ tsp chili powder
1 tsp smoked black pepper (plain black pepper works too)
instructions
Rinse the pinto beans and soak overnight (at least 24 hours). Then, drain the beans after soaking.
In a large pot, add 2 Tbsp veggie broth and sauté the onion, jalapeno and garlic on medium-high heat for three to five minutes, or until onions are slightly translucent.
Add all remaining ingredients, except cilantro, into the pot and bring to a boil.
Reduce heat to low, cover and let simmer for 35-40 minutes.
Stir in the cilantro and serve.
notes
This also works in the crockpot. Simply add all the ingredients, except cilantro, into your slow cooker. Leave on low for 8-10 hours, then stir in cilantro and serve.