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  • 1C dried pinto beans
  • 1 QT – 32 oz. organic vegetable broth, w/o oil or sweetener, please read labels
  • 1/4 large onion, about 1/2C diced
  • 1 dried or fresh chili pepper, more for extra heat
  • 1/4 red bell pepper, or about 1/2C diced
  • 1-2 stalks celery, chopped
  • 2-3 garlic cloves
  • 1 cinnamon stick
  • 1/2t cumin
  • 5 Peppercorns
  • 1 Bay leaf
  • 1t Celtic Sea salt or Himalayan salt or substitute regular salt


  1. Rinse the beans, discarding the bad ones. Add the beans and the broth to a large pan, bring to a boil over high heat, reduce heat and simmer. Skim off scum that forms on the top of the pot. Cover and simmer one hour. Add all of the chopped vegetables and continue to simmer with the pot covered until the beans are tender, about one hour or longer.
  2. HEALTHY HINTS & TIME SAVING TIPS: put everything in a crockpot and leave it one warm all day long or on low for half-a-day or on high for several hours if you are home.
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NOTE:  Bell peppers and celery are on the Dirty Dozen list, you may want to buy organic


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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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