Chipotle Pinto Beans Copycat Food

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.

CHIPOTLE PINTO BEANS (COPYCAT)

Chipotle Pinto Beans (Copycat) image

Our Chipotle pinto bean copycat recipe is easy to make on the stovetop or crockpot. Learn how to make this vegan Mexican side from scratch to use in burritos, salads, or with rice. There's no soaking the beans, so it speeds up the process!

Provided by Brooke

Categories Dinner

Time 3h20m

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
4 cups yellow onion (chopped)
4 teaspoons garlic (minced)
2 1/2 teaspoons ground cumin
2 1/2 teaspoons Mexican oregano
2 tablespoons chipotle peppers (chopped)
2 tablespoons adobo sauce
4 cups dried pinto beans (2 pounds)
4 bay leaves
9 cups filtered water
1 tablespoon salt
1 teaspoon black pepper
1/4 cup lime juice
1/4 cup lemon juice
1 tablespoon cilantro (chopped (optional))

Steps:

Rinse the dried pinto in a large metal colander and pick out any that you don't want.
In a Dutch oven set over medium high heat, heat the olive oil until it's shimmering, roughly 2 minutes. Saute the onion for 8 minutes, stirring occasionally with a large wooden spoon, then add the garlic and cook until fragrant.
Sprinkle on the cumin and the Mexican oregano, and let the spices bloom for 30 seconds to 1 minute while constantly stirring.
Stir in the adobo sauce and the chopped chipotle peppers. Add the bay leaves, dried rinsed pintos, and the water, then stir until well mixed.
Cover and bring to a boil, then reduce the heat and simmer for 2 1/2 hours, or until the pintos are tender, but not mushy. Stir every 15 minutes to prevent them from sticking to the bottom. If necessary, add more water during the cooking process so they don't dry out.
During the last 15 minutes of cooking, remove the bay leaves, then add the salt and the black pepper.
Remove the Dutch oven from the heat, uncover, and allow them to cool for 10 minutes, then stir in the lime and lemon juice. Sprinkle 1 tablespoon of chopped cilantro on top as a garnish.
Serve warm in burritos or burrito bowls with other copycat Chipotle recipes.

Nutrition Facts : ServingSize 0.5 cup, Calories 205 kcal, Sugar 3 g, Sodium 756 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 33 g, Fiber 8 g, Protein 10 g, UnsaturatedFat 4 g

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

Ingredients

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

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