INGREDIENTS
3
large cloves Garlic
1 lb
Pinto beans
1/2 cup
Tomatoes and green chilies
1
Vegetable bullion, quality
1/2
White onion, diced (55 g)
1
Chipotle pepper in adobo sauce
1 tbsp
Chili powder
1 pinch
Sea salt + black pepper
1 tbsp
Olive oil
1 tbsp
Cumin, ground