1 – 1.25 lbs pinto beans
1 can of petite diced tomatoes
7oz can of chipotle peppers
16oz container of beef broth
1/2 medium onion, finely chopped
Sort through the beans to remove dirt, rocks, etc. Rinse beans. Soak overnight, beans will double in size. Drain and rinse beans. Place in a large pot and cover with water. I use a large pot with a drainer insert, which prevents the beans from contacting the bottom of the pan, which prevents burning and sticking.
Heat on high until the beans begin boiling and reduce to low and let simmer several hours. You will know the beans are done by their texture. They should be soft a mushy, but don’t cook them too long or you’ll end up with paste.
Drain but keep 1-2 cups of the bean liquid. Add those back into the beans in the pot along with the container of beef broth. Beans should be covered in liquid. Dice the peppers up finely (or puree them) and add them back, along with the tomatoes. Add the half onion. Cook till sauce reduces to desired consistency. If it gets too thick, add beef broth.