Creamy Vegan Pinto Beans

• 1 pound pinto beans (dried, uncooked)
• 1 yellow onion (quartered)
• 3 cloves garlic (whole)
• 1 medium yellow onion (medium sliced)
• 2 jalapeños (seeded and sliced)
• 3 cloves garlic (minced)
• 2 teaspoons kosher salt
• ¼ cup avocado oil (for sautéing)
• water (as needed)

Instructions

1. Soak the Beans: Place the dried pinto beans in a large bowl and cover with plenty of cold water. Soak overnight or for at least 8 hours.1 pound dried pinto beans
2. Cook the Beans: Drain the beans and place them in a Dutch oven. Add the quartered onion and whole garlic cloves. Cover with fresh water by about 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 2½–3 hours, maintaining the water level as needed, until the beans are very tender.1 pound soaked pinto beans, 1 onion, 3 cloves garlic, water
3. Build the Flavor Base: Heat the avocado oil in a skillet over medium heat. Sauté the onion, jalapeños, and minced garlic until tender and lightly caramelized.¼ cup avocado oil, 1 onion, 2 jalapeños, 3 cloves garlic
4. Blend the Beans: Remove the quartered onion and whole garlic from the cooked beans. Reserve about 1 cup of the cooking liquid. Add the sautéed vegetables, kosher salt, and about ½ cup of the reserved bean broth to the beans. Blend with an immersion blender or transfer to a food processor and blend until smooth, adding more bean broth as needed to reach your preferred consistency.prepared beans, sautéed vegetables, 2 tsp kosher salt, reserved bean broth
5. Finish the Beans: Taste and adjust the seasoning if needed. Serve immediately, or cool completely before refrigerating.