Chipotle Pinto Beans (Copycat)
User Reviews
5
Chipotle Pinto Beans (Copycat)
Description
Chipotle Pinto Beans use soaked pinto beans cooked slowly with chipotle peppers and their adobo sauce, imparting smoky and moderately spicy notes. Aromatics like minced yellow onion and garlic sautéed in oil build a flavor base, complemented by ground cumin, oregano, and a bay leaf, which add earthiness and herbal complexity.
The beans are simmered in water until tender, absorbing the spice and herb flavors throughout. Finishing the dish with fresh lemon and lime juice adds brightness to balance the earthiness and spiciness. The cooking approach ensures a creamy, soft bean texture with a smoky, mildly spicy flavor enhanced by fresh citrus.
These beans serve as a flavorful side, a filling for burritos or tacos, or as a component in Mexican-inspired meals. Notes include soaking directions, substitutions for oils and herbs, and yield details. They store well refrigerated and freeze for convenient meal prep.
Ingredients
- 1 tablespoon olive oil or rice bran oil (see note 1)
- 1 medium yellow onion minced
- 16 ounces pinto beans rinsed, sorted, and soaked overnight (see note 2, dried
- 2 chipotle peppers plus 2 teaspoons adobo sauce
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon oregano see note 3, dried
- 1 bay leaf
- 6 cups water (enough to cover beans)
- lemon juice
- lime juice
- salt freshly ground
- black pepper freshly ground
Instructions
- 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.
Notes
- Olive oil can substitute rice bran oil commonly used by Chipotle; both impart a neutral base fat.
- Soak dried beans overnight in water covering by 1 inch to soften and reduce cooking time.
- If short on time, use a quick soak: boil beans 2 minutes, then cover and soak 1 hour before cooking.
- Mexican oregano can be replaced with Italian oregano if unavailable; flavors differ but work well here.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months, thawed overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1/2 cup each)
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 113kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 407mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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