Vegetarian Charro Beans
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ingredients
  • 1-lb. pinto beans, rinsed & soaked
  • ¾ cup purple onion, diced
  • 1 jalapeno, seeded & diced
  • 3 garlic cloves, minced
  • 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
  1. Rinse the pinto beans and soak overnight (at least 24 hours). Then, drain the beans after soaking.
  2. 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.
  3. Add all remaining ingredients, except cilantro, into the pot and bring to a boil.
  4. Reduce heat to low, cover and let simmer for 35-40 minutes.
  5. 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.
nutrition info
serving size: 1 cup calories: 79 fat: 0.1g saturated fat: 0g trans fat: 0g carbohydrates: 17g sugar: 1.4g sodium: 656mg fiber: 6.5g protein: 4.8g cholesterol: 0mg
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2016/06/17/charro-beans/