Spicy Pinto Beans

Put pinto beans in a bowl with enough water to cover the pinto beans by an inch or two. Soak 1 lb of pinto beans over night in water.

Chop onion, jalapeo, poblano, and serrano. Throw them into a pot with olive oil and cook for 5-7 minutes on medium heat.

After vegetables have become bright and aromatic, drain the pinto beans and throw them into the pot. Pour in 2-4 cups of chicken stock, enough to cover the beans and vegetables by an inch or two. You can also use water if you want beans to be less salty.

Spice the beans with whatever spices you enjoy. I like a mix of onion powder, garlic powder, cumin, red chipotle powder, chili powder, black pepper, celery salt. Roughly equal parts of everything, with the exception of double chili powder (or double chipotle powder depending on what you enjoy more)

Bring beans to a boil on high heat. Once boiling, bring down to a simmer and cook for 1:30 hours or more. I usually do 2-2:30 hours and they come out thicker and less like a soup.

Taste and salt if necessary. You can also add more spices.

Enjoy.