Chipotle Pinto Beans Copycat Recipe (Stovetop)

5 stars from 3 reviews

Chipotle Pinto Beans Copycat Recipe (Stovetop)

My copycat Chipotle Pinto Beans redefine fast food! Step up your burrito game and learn how to cook pinto beans on the stove in 20 minutes.

Author: Donna Elick

Servings:

Prep Time5

Cook Time15

Total Time20

Ingredients

1 tablespoon extra virgin olive oil
1/2 small yellow onion, finely diced (about 1/4 cup)
1 bay leaf
48 ounces canned pinto beans, 3 (16-ounce) cans, rinsed and drained (about 6 cups)
1 whole chipotle pepper in adobo sauce from a 7-ounce can (not the entire can, just 1 pepper)
3 tablespoons fresh lemon juice about 1 large lemon
2 tablespoons fresh lime juice about 1 large lime
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon ground cumin
1/2 cup water
1/2 teaspoon kosher salt plus more to taste

Instructions

SAUTE THE ONION: Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium heat until the oil shimmers and slides easily across the pan, about 30 seconds. Add 1/2 small yellow onion, finely diced ), and 1 bay leaf. Cook for about 5 minutes, stirring occasionally, until the onion turns translucent and gives off a sweet, mellow aroma. Reduce heat to low.
ADD THE BEANS: Pour 48 ounces canned pinto beans, 3 (16-ounce) cans, rinsed and drained (about 6 cups) into the saucepan with the onion. Add 1/2 cup water and stir gently to combine without mashing the beans.
ADD THE CHIPOTLE PEPPER: Use a fork or spoon to lift 1 whole chipotle pepper in adobo sauce from the can of adobo sauce and drop it into the beans. Spoon in about 1 teaspoon of the adobo sauce from the can for extra smoky flavor. You are using just 1 pepper, not the entire can. The pepper goes in whole and gets removed later.
SEASON THE BEANS: Add 3 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon fresh-ground black pepper, 1/4 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Stir everything together gently until the adobo sauce tints the beans a warm, ruddy orange and the spices are evenly distributed.
SIMMER: Increase heat to medium-high and bring the beans to a gentle bubble, about 2 to 3 minutes. You will hear the liquid start to pop softly around the edges. Reduce heat to low and let the beans simmer for 8 to 10 minutes, stirring gently every few minutes. The liquid will thicken slightly and the kitchen will fill with a smoky, citrusy aroma. The beans are ready when they are heated all the way through and the sauce clings lightly to them.
REMOVE THE PEPPER AND BAY LEAF: Take the saucepan off the heat. Use a spoon to fish out the whole chipotle pepper and the bay leaf and throw them away. These were in the pot for flavor only and are not meant to be eaten whole.
SEASON AND SERVE: Taste the beans and stir in additional kosher salt, a pinch at a time, until the smoky and citrus flavors brighten. Serve warm as a side dish, spooned into burrito bowls, or as a topping for tacos and nachos.

Notes

LEFTOVER CHIPOTLE PEPPERS: You will have most of the can left over after using just 1 pepper. Spoon the remaining peppers and sauce into a freezer-safe zip-top bag, press it flat, and freeze for up to 6 months. Break off a section whenever a recipe calls for chipotles. Look for the can labeled "chipotle peppers in adobo sauce" in the aisle with taco seasonings, green chiles, and salsa.

STORAGE: Transfer cooled beans to an airtight container. Refrigerate for peak quality within 3 days, safe for up to 4 days.

REHEATING: Warm beans in a saucepan over medium-low heat, stirring occasionally, until heated through, about 5 minutes. Add a splash of water if the beans look dry. Microwave option: heat in a covered microwave-safe bowl in 60-second intervals, stirring between rounds.

FREEZING: Portion cooled beans into freezer-safe containers or zip-top bags. Freeze for peak quality within 3 months, safe for up to 6 months. Thaw overnight in the refrigerator before reheating.

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