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chipotle pinto beans recipe
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This chipotle pinto beans recipe features slow-simmered beans with a rich, smoky flavor, balanced by a creamy roasted red pepper swirl that elevates it from a side dish to a hearty main course.
Ingredients
- 250g (1.5 cups) dried pinto beans, soaked overnight or quick-soaked
- 1 medium yellow onion, finely diced
- 7 cloves garlic, divided
- 3 chipotle peppers in adobo, minced (2 for beans, 1 for swirl)
- 1 tbsp adobo sauce (15ml), plus 1 tsp (5ml) for swirl
- 4 cups (1L) vegetable broth
- 1 cup (250ml) water
- 2 tbsp vegetable oil (30ml)
- 2 large red bell peppers, deseeded and quartered
- 1 tbsp olive oil (15ml) for roasting
- 0.5 cup (120ml) full-fat coconut milk
- 3 tbsp fresh lime juice (45ml), divided
- 2 tsp ground cumin (10g)
- 1 tsp smoked paprika (5g)
- 0.5 tsp dried oregano (2g)
- 1 tsp salt (5ml), divided
- 0.5 tsp black pepper (2ml)
- 0.25 cup fresh cilantro, chopped
Instructions
- Prepare Beans and Roast Peppers: Rinse dried pinto beans; soak overnight or quick-soak (boil 5 minutes, rest 1 hour). Preheat oven to 400°F (200°C). Toss red bell peppers and 3 unpeeled garlic cloves with 1 tbsp olive oil. Roast for 25-30 minutes until charred; peel garlic after cooling.
- Blend Red Pepper Cream: Blend roasted red peppers, peeled roasted garlic, coconut milk, 1 tbsp lime juice, 1 chipotle pepper, 1 tsp adobo sauce, and 0.5 tsp salt until smooth and creamy. Set aside.
- Sauté Aromatics: Heat 2 tbsp oil in a large pot. Sauté diced onion for 5-7 minutes. Add 4 minced garlic cloves, 2 minced chipotle peppers, 1 tbsp adobo sauce, cumin, paprika, and oregano; cook for 1-2 minutes until fragrant.
- Simmer Beans: Add drained pinto beans, vegetable broth, and water to the pot. Bring to a boil, then cover and simmer for 1.5 to 2 hours until tender, adding more liquid as needed to keep beans submerged.
- Finish and Serve: Stir in remaining 0.5 tsp salt, black pepper, and 2 tbsp lime juice. Adjust seasoning to taste. Serve hot beans topped with a generous swirl of the Smoky Roasted Red Pepper Cream and a sprinkle of fresh cilantro.
Notes
For a creamier consistency, mash a small portion of the beans against the side of the pot toward the end of cooking. Store cooked beans and cream separately for up to 4 days in the refrigerator, or freeze beans for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 420 calories
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 7g
- Cholesterol: 0mg