Chipotlebaconbakedbeans Recipes

SMOKY CHIPOTLE BAKED BEANS

Steps:

• Preheat oven to 350. Lightly coat a 9x13 casserole dish with cooking spray.
• Fry the bacon in a large nonstick skillet over medium heat until crisp. Remove to a paper towel lined plate; cool, then crumble.
• Reserve 1 tablespoon of the bacon drippings. Add the diced onion to the pan and cook for 4-5 minutes, until translucent. Add minced garlic and cook until fragrant, about 1 minute.
• Add beans and remaining ingredients (except for bacon) and stir until combined. Pour the mixture into a 9x13 inch casserole dish. Sprinkle the crumbled bacon on top and bake for 45-60 minutes, or until hot and bubbly.

SOUTHWESTERN CHIPOTLE BAKED BEANS

Steps:

• Sauté chipotles, onion, and garlic in oil until soft. (I cook bacon in with this).
• Combine with other ingredients, and mix resulting sauce into the beans. Bake at 325F for 2 hours, adding water if beans get too dry.

CHIPOTLE BAKED BEANS

Steps:

• Saute the onion, green pepper, and prosciutto in 2 tablespoons olive oil, in a large heavy pot, until the onions and peppers are soft and the prosciutto is browned.
• Add the entire can of beans into a large pot along with remaining. ingredients, except the pureed chipotle.
• Divide the beans evenly between two ovenproof casseroles (I covered two ovenproof mixing bowls with foil).
• I added the pureed chipotle to one of the mixing bowls, then covered them and baked them at 375 degrees for an hour.
• Uncover and cook for another 20 minutes.
• Stir them about halfway through the cooking time, and then again when you uncover them.
• If you so desire, add a little chopped fresh cilantro to the chipotle version.

BAKED BEANS WITH BACON AND RED ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Pour beans into casserole dish and place in oven.
• In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions.
• Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.

CHIPOTLE BARBACOA

Steps:

• Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
• Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
• Stir chicken broth, onion, and bay leaves into the slow cooker.
• Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

CHIPOTLE CHICKEN AND BEANS

Steps:

• In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.

COPYCAT CHIPOTLE® BEEF BARBACOA

Steps:

• Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
• Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
• Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
• Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
• Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.