Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes (time as original recipe is written // adjust if altering batch size), or until beans are tender.
*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.
*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.
*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.
*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.
*Nutrition information is a rough estimate.
*The recipe yields roughly 5 cups cooked beans.
*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.