Chipotle Pinto Beans

photo by Susie D


- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 lb dried pinto bean, soaked overnight
- 2 cups chopped tomatoes
- 1 cup chopped onion
- 1 tablespoon garlic
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 whole chipotle chile in adobo
- 1 ham hock (optional)
directions
- Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes.
- Add the remaining ingredients, cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.
Reviews
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I made this yesterday for lunch with a friend and really enjoyed it. I did add a little Mexican oregano, pickled jalapeno juice and garnished with fresh chopped cilantro leaves. I used bacon because that is what I had on hand. I think this would be great with black beans also. The leftover beans are cooking in my crockpot right now in a batch of chili. Thanks for a easy tasty recipe!
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Made these today for the second time and they were delicious. I did add some bacon to this batch and that just added to the flavor. I am excited to serve these tonight for our company that is coming for dinner. The only tweaks I did was add a couple pinches of cinnamon and the bacon. First time I made him I made it according to recipe and they were fantastic. But these are even better
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.