INGREDIENTS
3 cans
each) pinto beans
1
Bay leaf
1/4 cup
Cilantro
4 cloves
Garlic
2
Guajillo chili peppers
1 can
Hominy
1
Lime
1
White onion, large
1/2 cup
Tomato paste
32 oz
Vegetable broth
1/2 tsp
Sea salt, fine
2 tbsp
Olive oil, extra-virgin
1 tbsp
Cumin, ground
2 cups
Water