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Ingredients
  • 1 cup dried pinto beans, soaked overnight
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon chipotle chile powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 4 cups vegetable broth
  • 4 cups water
  • 4 whole serrano chiles
  • baby spinach (to add later, optional)
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