Mexican Baked Beans

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1. 1Step 1: Place the dried pinto beans in a large pot. Add enough water to cover by a few inches. Add the 1 teaspoon salt. Cover the pot with a lid and let the beans soak for 10 hours or overnight. When done soaking, drain and set aside.
2. 2Step 2: Preheat oven to 325 degrees.
3. 3Step 3: In a large Dutch oven, heat olive oil over medium-high heat. Add chorizo and cook, breaking it up with a wooden spoon, until no longer pink. Drain the fat.
4. 4Step 4: Add the onion and green pepper and cook until the onion is translucent, about 3-4 minutes. Add garlic and cook for one minute.
5. 5Step 5: Add the spices, brown sugar, and vinegar and mix well.
6. 6Step 6: Add the vegetable broth, water, and the drained beans and stir until well combined.
7. 7Step 7: Cover and bake for 4-5 hours or until beans are thickened, stirring every hour.
8. 8Step 8: Remove from oven and add the chipotle pepper and adobo sauce and mix well. Serve.