Copycat Chipotle Pinto Beans Food

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 www.culinaryhill.com

Time 4h5m

Yield 1

Number Of Ingredients 12

Ingredients

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

Steps:

For complete instructions, visit the original site at https://www.culinaryhill.com/chipotle-pinto-beans-copycat/

Nutrition Facts : ServingSize serving, Sugar 16 g, Sodium 1197 mg, Cholesterol 10 mg, SaturatedFat 0 g, Calories 391 kcal, Carbohydrate 68 g, Protein 16 mg, Fat 5 g