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Ingredients
  • 2 cups dry pinto beans, sorted and rinsed - about 12 ounces
  • 6 cups water - plus more for soaking
  • 1 medium white or yellow onion, halved
  • 2 fresh jalapenos - leave one whole, seed and dice the other
  • 5 cloves garlic, peeled and smashed - leave one whole, mince the other 4
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • ½ teaspoon dried chipotle flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika, optional
  • 1 Tablespoon dried mushroom powder, optional
  • 3 ounces smoked tofu - see Notes
  • ½ cup vegan chorizo, crumbled - such as Melissa's soyrizo or homemade
  • ½ cup crushed fire roasted tomatoes - or 1 chopped tomato, 2 Tbsp paste, or ¼ cup tomato sauce
  • salt and pepper
  • ¾ cup chopped cilantro leaves and thin stems
  • subheading: For serving:
  • lime wedges
  • diced avocado
Steps
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