Best Copycat Chipotle Pinto Beans Recipes

Copycat Chipotle Pinto Beans image

Provided by EmKenBken

Categories Mexican

Time 2h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium yellow onion, finely diced
16 ounces dried pinto beans, rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, finely chopped
2 bay leaves
1 (7 1/16 ounce) can chipotle chiles in adobo
2 tablespoons fresh lemon juice, from one lemon
2 tablespoons lime juice, from one lime
2 tablespoons kosher salt
1 teaspoon fresh ground black pepper

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) image

Provided by @MakeItYours

Number Of Ingredients 12

1 tablespoon olive oil (or rice bran oil (see notes))
1 medium yellow onion (finely diced)
16 ounces dried pinto beans (rinsed and sorted)
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:

In a large pot or dutch oven over medium high heat, heat the oil until shimmering. Add onion and cook until softened, about 5 minutes.
To the pot add beans, cumin, oregano, garlic, bay leaf, chipotle chilies, and adobo sauce. Add enough water to cover. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 2 hours.
Remove from heat. Remove bay leaf and chipotle chilies. Stir in lemon and lime juices, and season to taste with salt and pepper.