Chipotle Pinto Beans Food

CHIPOTLE PINTO BEANS (COPYCAT)

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.

CHIPOTLE PINTO BEANS

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.

COPYCAT CHIPOTLE PINTO BEANS

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)

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.

QUICK CHIPOTLE PINTO BEANS

Steps:

• In a medium sauce pan spray bottom with olive oil cooking spray. Add all ingredients to the pan. Stir until combined well. Bring to boil then reduce to medium low heat, cover, and continue to cook for 10-12 minutes until heated through. When heated remove bay leaf and whole chipotle pepper. Serve warm. Enjoy!