Chipotle Pinto Beans
Ingredients
-
1
tablespoon
olive oil or rice bran oil
-
1
medium
yellow onion, minced
-
16
ounces
dried pinto beans, rinsed, sorted, and soaked overnight
-
2
pieces
chipotle peppers
-
2
teaspoons
adobo sauce
-
2
cloves
garlic, minced
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
1
piece
bay leaf
-
6
cups
water
-
to taste
lemon juice
-
to taste
lime juice
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering.
- Add minced onion and cook until softened, about 5 minutes.
- Stir in the soaked pinto beans, chipotle peppers, adobo sauce, garlic, cumin, oregano, and bay leaf.
- Add enough water to cover the mixture and bring to a boil over medium-high heat.
- Reduce heat and simmer until beans are tender, about 1 ½ to 2 hours.
- Remove from heat and discard chipotle chilies and bay leaf if desired.
- Stir in lemon and lime juices, and season to taste with salt and pepper.
Nutrition Facts (estimated)
Servings
16
Calories
113
Total fat
1g
Total carbohydrates
19g
Total protein
6g
Sodium
9mg
Cholesterol
0mg
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