Serves 4 to 6


Makesabout 4 to 6 servings

1 pound of dry pinto beans (soaked for 8 hours, drained, andrinsed)

1 tablespoon coconut oil

1 large onion, chopped

2 to 3 large garlic cloves, chopped

1 32-ounce box of vegetable broth

1 cup frozen peas

1 tablespoon cumin

sea salt and black pepper to taste


Add coconut oil to a large soup pot over high heat. Add the chopped onion and garlic and sauté for 2 to 3 minutes. Next, add the soaked pinto beans and vegetable broth. Cover and bring to a boil. Then turn down the heat to medium and allow the pot to simmer for about 1 hour until the beans or tender. Finally add the peas, cumin, sea salt and black pepper. Allow it to cook for an additional 8 to 10 minutes. Let it cool for about 20 to 30 minutes before serving.