Quick Chipotle Pinto Beans Recipes

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CHIPOTLE PINTO BEANS (COPYCAT)



Chipotle Pinto Beans (Copycat) image

These copycat Chipotle Pinto Beans are easy to make, inexpensive, and healthy! Add to burritos and salads or serve with rice for a tasty vegetarian meal.

Provided by Meggan Hill

Categories     Side Dish

Time 2h5m

Number Of Ingredients 12

1 tablespoon olive oil (or rice bran oil (see note 1))
1 medium yellow onion (minced)
16 ounces dried pinto beans (rinsed, sorted, and soaked overnight (see note 2))
2 chipotle peppers (plus 2 teaspoons adobo sauce)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano ((see note 3))
1 bay leaf
6 cups water ((enough to cover beans))
lemon juice
lime juice
Salt and freshly ground black pepper

Steps:

  • In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes.
  • Add beans, chipotle pepeprs and adobo sauce, garlic, cumin, oregano, and bay leaf. Add enough water to cover. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.
  • Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

Nutrition Facts : Calories 113 kcal, ServingSize 0.5 cup, Carbohydrate 19 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 5 g, Sugar 1 g

COPYCAT CHIPOTLE PINTO BEANS



Copycat Chipotle Pinto Beans image

Making beans from scratch is one of those things people pretend is difficult. It's not. Also, you get a hill of delicious Chipotle beans for not too much cabbage (If you know what I mean).

Provided by EmKenBken

Categories     Mexican

Time 2h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium yellow onion, finely diced
16 ounces dried pinto beans, rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, finely chopped
2 bay leaves
1 (7 1/16 ounce) can chipotle chiles in adobo
2 tablespoons fresh lemon juice, from one lemon
2 tablespoons lime juice, from one lime
2 tablespoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Heat oil in a large heavy-bottomed pot, or dutch oven medium-high.
  • Add onion, beans, cumin, oregano, garlic, bay leaf, 2 chipotle chilies, and 2 teaspoons adobo sauce from the same can. Add enough water to pot to cover beans.
  • Bring to a simmer and cook until beans are tender, but not falling apart. Remove from heat. Remove bay leaves and chipotle chilies. Stir in lemon juice, lime juice, salt and pepper.

CHIPOTLE PINTO BEANS



Chipotle Pinto Beans image

This is great served over corn bread on a cold winter day. If you can't find a ham hock, use a couple of slices of bacon. Also make sure that your chipotle pepper is straight from the can. I used one that had been in the refrigerator for months and it didn't add much flavor to things.

Provided by Valeria

Categories     Stew

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb dried pinto bean, soaked overnight
2 cups chopped tomatoes
1 cup chopped onion
1 tablespoon garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chile in adobo
1 ham hock (optional)

Steps:

  • Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes.
  • Add the remaining ingredients, cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.

Nutrition Facts : Calories 218.1, Fat 1, SaturatedFat 0.2, Sodium 16.5, Carbohydrate 40, Fiber 9.9, Sugar 3.3, Protein 13

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