INGREDIENTS
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16 oz. of dried pinto beans
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6 ancho chiles, stems and seeds removed
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6 cloves of garlic, minced
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1 onion, diced
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1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
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1 teaspoon brown sugar
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1 teaspoon apple cider vinegar
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1 teaspoon paprika
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1 teaspoon cumin
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1/2 teaspoon oregano
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1 cup of water
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6 cups of beef broth
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Salt and black pepper to taste