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Chipotle Pinto Beans Copycat Recipe (Stovetop)
By Donna Elick · theslowroasteditalian.com
Yield: 10
20 min
Smoky, citrus-bright pinto beans simmered with chipotle pepper, adobo sauce, and fresh citrus juice.
| 1 tablespoon extra virgin olive oil | Sauté onion & bay leaf, 5 min | Simmer on low, 8–10 min | Remove chipotle pepper & bay leaf | Taste & adjust salt to taste |
| 1/2 small yellow onion, finely diced (about 1/4 cup) | ||||
| 1 bay leaf | ||||
| 48 ounces / 1360 g canned pinto beans, rinsed and drained (about 6 cups) | Add beans & water, stir gently | |||
| 1/2 cup / 120 ml water | ||||
| 1 whole chipotle pepper in adobo sauce | Add chipotle pepper & adobo sauce | |||
| 1 teaspoon adobo sauce (from the can) | ||||
| 3 tablespoons / 45 ml fresh lemon juice | Season with citrus, spices & salt | |||
| 2 tablespoons / 30 ml fresh lime juice | ||||
| 1 teaspoon garlic powder | ||||
| 1 teaspoon dried oregano | ||||
| 1/4 teaspoon fresh-ground black pepper | ||||
| 1/4 teaspoon ground cumin | ||||
| 1/2 teaspoon kosher salt, plus more to taste |
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