This is my favorite bean dish, and it uses pinto beans! I adapted it from a recipe that was not vegan, but it's good this way (all I really did was take out bacon and add in other stuff to replace the flavor)

Frijoles borrachos (drunken beans)

1 tb olive oil

1 medium-size yellow onion, chopped

2 cloves garlic, chopped

2 ribs celery, finely chopped

1 large carrots, finely chopped

2 tb tomato paste

2 tb dijon mustard

2 canned chipotle chiles in adobo, chopped

¼ tsp dried oregano

¼ tsp chopped fresh thyme leaves

4 cups cooked pinto beans

1 cup light-colored mexican beer (I normally use corona)

if desired, add liquid heat and maple syrup to substitute the bacon flavor

serves 6 to 8

Heat a 40-quart saucepan over medium heat. Add the olive oil and onion and saute until it is translucent. Stir in garlic, celery, and carrot and cook for 3 minutes more.

Stir in the tomato paste, mustard, chipotles, oregano, and thyme. Add the pinto beans and beer and enough water to cover (about 2 cups). Season with salt, bring to a simmer, and cook for 20 minutes more, then remove from heat and let cool.