Chipotle Pinto Beans (Copycat)
By Meggan Hill · culinaryhill.com
2 hrs 10 min
16 servings (1/2 cup each)
Slow-simmered pinto beans with smoky chipotle, cumin, and citrus; a Chipotle restaurant copycat.
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| prepRinse, sort, and soak pinto beans overnight | |||||
| 15 ml olive oil (or rice bran oil) | Heat oil, cook onion 5 min | Stir in garlic 30 sec | Add beans, peppers, spices & water | Bring to boil, simmer 1.5–2 hrs until tender | Remove chipotle & bay leaf, stir in citrus, season |
| 1 medium yellow onion, minced | |||||
| 450 g dried pinto beans, rinsed, sorted, and soaked overnight | |||||
| 2 chipotle peppers | |||||
| 2 teaspoons adobo sauce | |||||
| 2 cloves garlic, minced | |||||
| 1 teaspoon ground cumin | |||||
| 1 teaspoon dried oregano | |||||
| 1 bay leaf | |||||
| 1.4 liters water (plus more as needed) | |||||
| lemon juice (to taste) | |||||
| lime juice (to taste) | |||||
| salt and freshly ground black pepper (to taste) | |||||
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