Chipotle Pinto Beans Copycat Recipes

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

Ingredients

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

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

Ingredients

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.

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