This is a great side dish which can be cooked ahead and heated again when ready to eat. They take a while to cook since they are made from dried beans, but this allows you to lower the sodium and another benefit is that there is none of the canned taste with store bought canned chili beans.

Ingredients

• 2 cups of pinto beans
• Water
• 2 cups of vegetable or chicken broth
• 2 large Fresno peppers (Jalapeno can be used also)
• 1 medium sized onion
• 1 tbsp of chili powder
• 1 tbsp of tomato paste
• 3 large cloves of garlic
• 1 tbsp of cumin powder
• 1/2 to 1 tsp salt

Directions

Pre-soak beans overnight in water, or you can just cover with 2 inches of water bring to a boil, remove heat, and let set covered for 1 hour. Drain liquid and add in broth and all other ingredients except the salt. Bring to a boil and simmer for 2 – 3 hours until the beans are tender. If you like it spicier, add more pepper.