Ingredients
- 2 cups dry pinto beans, rinsed and sorted
- Olive oil
- 2 cups mirepoix mix (frozen or fresh)
- 3 cloves garlic, roughly chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ⅛ teaspoon cinnamon
- 2 tablespoons tomato paste
- 1 tablespoon Bragg’s Amino Acids
- 1½ teaspoons liquid smoke
- 5 cups vegetable stock
Directions
- Place beans in a large pot and cover with at least 3 inches of water. Bring to a boil and boil for 5 minutes. Turn
The Hedonist Cook 