Chipotle Pinto Beans Recipe made with dried pinto beans, chipotle peppers in adobo, cumin, oregano, lemon, and lime. Easy and flavorful!
So, picture this: It’s a random Wednesday. I’ve got laundry threatening to stage a coup in the corner, my kid is building a Lego “zombie defense base” in the living room, and I’m staring down a bag of dried pinto beans like they hold all the answers. You ever get in those moods where you need to cook something? Like, for your soul? Yeah. That was me.
I’d been craving those chipotle pinto beans from that burrito place—y’know, the one where they pile your bowl sky-high and then act shocked when the lid won’t fit. But I didn’t feel like leaving the house. So I figured, how hard could it be to make something close at home? (Spoiler: Not hard. But it took a few tries.)
The first batch? No salt. Classic rookie move. Second batch? Too much chipotle. Even my hot sauce-loving husband was like, “Whoa.” But third time? Nailed it. And these beans? They’re the reason we have taco night every Tuesday now. Even when it’s not Tuesday. Sometimes it’s a Wednesday. Or a Sunday. Rules are flexible when it comes to this Chipotle Pinto Beans Recipe.
Why You’ll Love This Chipotle Pinto Beans Recipe?
If you’ve ever had that moment where you’re eating beans and thought, “Wow, these are… beans,” then these are your wake-up call. They’re smoky, rich, just spicy enough to make your tongue do a little happy dance, and brightened with a hit of lemon and lime at the end. It’s like a flavor rollercoaster—but without the nausea.
The beauty of this Chipotle Pinto Beans Recipe? No soaking. No
Ingredient Notes:
Here’s the thing about the ingredients in this Chipotle Pinto Beans Recipe: they’re simple, but they work hard. You probably have most of this stuff lurking in your pantry already. And if not, this is a good excuse to finally use up that can of chipotles you bought six months ago because they looked interesting.
What You’ll Need:
- 1 tablespoon vegetable oil: Gets the onions soft and sweet. I’ve used olive oil too. No one freaked out.
- 1 medium yellow onion, finely diced: Adds sweetness and depth. Plus, it makes your kitchen smell like you totally have your life together.
- 16 oz dried pinto beans, rinsed: The star! Cheap, filling, and perfect for pretending you’re one of those people who soaks beans overnight. (I didn’t. You don’t have to either.)
- 1 teaspoon ground cumin: Warm and earthy. If this spice were a person, it’d be the reliable friend who always shows up early.
- 1 teaspoon dried oregano: Adds that little herby something. Mexican oregano is ideal, but regular oregano works fine.
- 2 garlic cloves, finely chopped: Don’t measure. Just use two big cloves. Or three. You’re not driving tonight.
- 2 bay leaves: Toss them in and forget about them until you fish them out later.
- 2 chipotle chilies in adobo + 2 teaspoons adobo sauce: Smoky heat. Messy to deal with. Totally worth it.
- 2 tablespoons fresh lemon juice: Zing! Brightens everything up at the end.
- 2 tablespoons lime juice: Zestier zing! (That’s a thing, right?)
- 2 tablespoons kosher salt: Seems like a lot. It’s not. Beans need salt. Trust me.
- 1 teaspoon freshly ground black pepper: Just enough bite to make things interesting.
How To Make Chipotle Pinto Beans?
If you can stir a pot and remember to check it once in a while, you’re already halfway there. Let’s do this.
Step 1: Sauté the Aromatics
Grab a big heavy-bottomed pot or Dutch oven. Heat your oil over medium-high heat. Toss in the diced onion and cook until soft and kinda translucent. If they brown a little, that’s flavor! If they burn… well, I’ve done that too. Just start over.
Step 2: Add the Beans, Spices, and Chipotle Magic
Pour in your rinsed pinto beans, then add the cumin, oregano, chopped garlic, bay leaves, chipotle chilies, and a couple of teaspoons of adobo sauce. Stir it all up. At this point, you’ll probably think, “Dang, this already smells amazing.” You’re not wrong.
Step 3: Add Water and Simmer
Want To Save This Recipe?
Add enough water to cover the beans by a couple of inches. Bring it to a gentle simmer. You want little bubbles, not a rolling boil. Cover loosely, and let them do their thing for about two hours. Stir them now and then, mostly to feel useful.
Step 4: Finish with Lemon, Lime, Salt, and Pepper
When the beans are tender but not falling apart (nobody wants bean mush), fish out the bay leaves and chipotle chilies. Stir in the lemon and lime juice, kosher salt, and black pepper. Taste it. Then taste it again. Maybe it needs a little more lime? You tell me.
Step 5: Serve ‘Em Up
Spoon those smoky, zesty beans into a bowl and marvel at your own genius. They’re great as a side, stuffed in tacos, or just eaten straight with a hunk of bread. Or a tortilla chip. Or a spoon.
Storage Options:
These beans are even better the next day. Something about sitting in the fridge overnight makes the flavors deepen. Or maybe I’m just imagining it. Either way, make extra.
- Fridge: Store in an airtight container for up to 5 days. They’ll thicken up, but a splash of water fixes that.
- Freezer: Cool completely and freeze in smaller portions (I like quart-sized bags). They’ll keep for 3 months. Defrost overnight in the fridge or, if you’re like me, in the microwave because you forgot to plan ahead.
Variations and Substitutions:
This Chipotle Pinto Beans Recipe is super forgiving. Play around with it. Who’s stopping you?
- More or less heat: Use one chipotle for mild, three if you’re feeling brave.
- Different beans: Black beans or kidney beans work too, but they might cook a little faster or slower. Life’s a gamble.
- Herbs: Swap oregano for thyme or basil if that’s what’s hanging out in your cupboard.
- Acidity: No lemons? All lime works. Or a splash of vinegar in a pinch.
- Oil: Olive oil instead of vegetable? Sure! I’ve even used bacon fat once. No regrets.
What to Serve with Chipotle Pinto Beans?
I love serving this Chipotle Pinto Beans Recipe with things that soak up all that smoky goodness.
- Tacos: Duh. Top with avocado, cilantro, and a squeeze of lime.
- Burrito bowls: Rice, beans, grilled meat or veggies, salsa, guac. You get the idea.
- Quesadillas: Cheese + beans = happy place.
- Rice & Beans: Classic. Add hot sauce if you’re feeling wild.
- Soup: Thin them out with broth, top with sour cream, and call it dinner.
Frequently Asked Questions:
Can I use canned pinto beans instead?
Yeah! But they’re already cooked, so you’ll skip the long simmer. Just let them soak up the flavor for about 20-30 minutes.
Do I really not need to soak dried beans?
Nope. Not for this recipe. They’ll cook just fine without soaking. But if you’re a planner (or your grandma told you to), go ahead.
Are these super spicy?
They’ve got a kick. I’d say medium heat. If you’re spice-sensitive, start with one chipotle and go from there.
So that’s it! My cozy, smoky, flavor-packed Chipotle Pinto Beans Recipe. I hope you give it a try. And if you do? Snap a pic, leave a comment, or send me your tweaks. I love seeing how other people make it their own. Plus, I’m always on the hunt for new taco night ideas. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chipotle Pinto Beans Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion finely diced
- 16 ounces dried pinto beans rinsed and sorted
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cloves garlic finely chopped
- 2 bay leaves
- 2 chipotle chilies in adobo sauce
- 2 teaspoons adobo sauce from the chipotle chilies
- 2 tablespoons fresh lemon juice approximately from one lemon
- 2 tablespoons fresh lime juice approximately from one lime
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- Water as needed to cover the beans during cooking
Instructions
Sauté the Aromatics
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the finely diced yellow onion and sauté for approximately 5 minutes, or until the onions are soft and translucent. Stir occasionally to prevent browning.
Incorporate the Beans and Seasonings
- Add the rinsed and sorted pinto beans to the pot, followed by the ground cumin, dried oregano, and finely chopped garlic. Stir to combine. Then add the bay leaves, two chipotle chilies, and two teaspoons of the adobo sauce from the can. Mix thoroughly to ensure all ingredients are evenly distributed.
Add Water and Simmer the Beans
- Pour enough water into the pot to cover the beans by approximately 2 inches. Bring the mixture to a gentle simmer over medium heat. Adjust the heat as necessary to maintain a steady simmer. Cook the beans uncovered for approximately 2 hours, stirring occasionally, until they are tender but still hold their shape. Monitor the water level during cooking and add more as needed to keep the beans submerged.
Season and Add Citrus Juices
- Once the beans are tender, remove the pot from heat. Discard the bay leaves and chipotle chilies from the pot. Stir in the fresh lemon juice and lime juice. Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
Serve
- Serve the Chipotle Pinto Beans warm as a side dish or as a component in burrito bowls, tacos, or salads.
Notes
- Ensure that the chipotle chilies in adobo sauce are labeled gluten-free, as some brands may contain wheat or gluten-containing ingredients.
- Verify that the ground cumin, oregano, and any other spices are certified gluten-free to avoid cross-contamination risks.
- If serving the beans with tortillas or other accompaniments, select gluten-free options to maintain the integrity of a gluten-free meal.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
