Step 1

Place pinto beans in a med bowl, and cover with 2-3 inches of water.  Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 6 hours. Drain.

Step 2

After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.

Step 3

Lower heat to maintain a gentle simmer (on low or medium low) and simmer uncovered for 45-60 minutes, until beans are tender.

Step 4

Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.

Step 5

Taste, adjusting salt if needed.

Step 6

Enjoy!