Chipotle Pinto Beans

8-12
Servings
10m
Prep Time
2h
Cook Time
2h 10m
Ready In


"Spicy, flavorful beans. This dish is full of protein, and it's great to eat after a workout instead of something gross like a protein bar/shake. I keep a big bowl in the fridge throughout the week and eat some every day. These freeze well too, of course. (I did not include overnight soaking in the prep time)"

Original recipe yields 8-12 servings
OK

Nutritional

  • Serving Size: 1 (433.2 g)
  • Calories 125.8
  • Total Fat - 3.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 23.7 mg
  • Sodium - 403.6 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.2 g
  • Protein - 10.5 g
  • Calcium - 46.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 107.1 mg
  • Thiamin - 0.1 mg

Step 1

In a dutch oven or heavy pot, cover the pinto beans with the 6 cups of water. Soak overnight in the fridge.

Step 2

The next day, add the rest of the ingredients to the pot (aside from the salt & pepper; you might not need it, and salt can make uncooked beans tough). NO, do not drain the beans. The soaking liquid is full of flavor and should not be wasted!

Step 3

Over high heat, bring the pot of beans to a boil, then lower the heat to very low and simmer for 2 hours. Stir every 15 minutes.

Step 4

Once beans are tender and most of the liquid has evaporated, add salt & pepper, if needed. You can add water during cooking as it evaporates from the pot, but I don't. I like these beans to be thick and not watery so they can easily be eaten in a burrito without much mess. These are also great just served over rice.

Tips & Variations


No special items needed.

Related

TeresaS

These beans are delicious! I served them over rice and plan to make burritos for lunch...there's just the two of us so I froze the rest...I used left over frozen ham from the holidays...this was a very easy dish to prepare...thanks for sharing the recipe...

review by:
(23 Jan 2018)