Cumin and garlic sweat with onion before pinto beans simmer alongside a dried chipotle, red peppers, and plum tomatoes; the softened chile is minced and stirred back in for smoky heat under fresh cilantro.
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In 1-gallon pot, heat oil on medium-low flame. Add onion, salt, garlic, and cumin. Sweat until onion becomes translucent. Add beans, salt, bay leaf, chipotle, and water. Cover pot and bring to over high heat. Reduce heat and , covered, for 35-40 minutes , or until beans are tender. Remove chipotle from pot, mince, and set aside.
Add peppers and tomatoes; continue for 5 minutes more.
Add minced chipotle and season with salt and pepper to taste.
Garnish with cilantro and serve.
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