Pinto Beans and Brown Rice

My husband and I worked together making this for dinner tonight.  It was the kind of meal you can prepare ahead of time and then just let it slow cook until dinner time.  This was perfect while we worked outside doing yard work.  If you don’t like it too spicy you can reduce the chipotle powder to 1 teaspoon or use chili powder instead.


6 cups basmati brown rice
8 cups water
2 1bs. dried pinto beans
2- 15 oz. cans unsalted tomato sauce
5 cups water
1 large yellow onion, chopped
1 large green pepper, chopped
2 medium sized sweet potatoes, peeled and diced
3 t. cumin
2 t. chipotle powder
Salt to taste
4 cloves garlic, minced


Sort and rinse the beans.  Place the beans in a large stock pot with 10 cups of water.  Bring to a boil for 2 minutes.  Remove from heat and cover.  Let stand for 1 hour.
Drain and rinse beans and place back in stock pot.

Add the 5 cups water, tomato sauce, yellow onion, green pepper, sweet potatoes, cumin, chipotle powder, garlic and salt.  Stir well and bring to a boil.  Then reduce heat to low, cover and continue cook another2 ½ - 3 hours until done.

While the beans are cooking prepare the basmati brown rice with the 8 cups of water in a large rice cooker.

Using a pasta bowl, place about a cup of rice in the bowl and top with the pinto beans and serve.