These hearty pinto beans are slow-cooked to perfection, resulting in a tender, creamy texture that melts in your mouth. The flavor profile is deeply savory and slightly smoky, thanks to the combination of rehydrated New Mexican chiles and rich chipotle puree. Fresh sage adds an earthy aromatic note that complements the beans beautifully. This dish is incredibly versatile, making it a perfect side for tacos, a filling for burritos, or a satisfying standalone meal. It’s ideal for cozy dinners, family gatherings, or meal prep lunches. Simple ingredients come together to create a comforting, home-style dish that tastes even better the next day.
Good Pinto Bean Recipe
Description
These hearty pinto beans are slow-cooked to perfection, resulting in a tender, creamy texture that melts in your mouth. The flavor profile is deeply savory and slightly smoky, thanks to the combination of rehydrated New Mexican chiles and rich chipotle puree. Fresh sage adds an earthy aromatic note that complements the beans beautifully. This dish is incredibly versatile, making it a perfect side for tacos, a filling for burritos, or a satisfying standalone meal. It&# 226;ÂÂs ideal for cozy dinners, family gatherings, or meal prep lunches. Simple ingredients come together to create a comforting, home-style dish that tastes even better the next day.Ingredients
Directions
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Drain and rinse the soaked pinto beans thoroughly.
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Place beans in a large saucepan with 6 cups of cold water, the bay leaf, and the whole sage leaves.
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Bring to a boil over high heat, then reduce heat to low, cover, and simmer until beans are tender, about 1 to 1.5 hours. Reserve some of the cooking liquid (broth) before draining.
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Meanwhile, place the dried New Mexican chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened.
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Drain the chiles and transfer them to a blender. Puree until smooth, adding a little water if needed to help blend.
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In a large skillet, heat olive oil over medium heat. Add the chopped onion, 1 teaspoon of salt, and 1 teaspoon of cumin.
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Sauté the onion mixture until tender and translucent, about 5 minutes.
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Add the chopped garlic to the skillet and sauté for 1-2 minutes until fragrant.
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Add the cooked beans and about 1 cup of the reserved bean broth to the skillet.
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Stir in the remaining 0.75 teaspoon of cumin, the chile puree, and the chipotle puree.
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Simmer the mixture over medium-low heat for 25 minutes, stirring occasionally, until the beans are soft but not mushy and the flavors have melded. Add more broth if the mixture becomes too dry.
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Remove the bay leaf and whole sage leaves. Stir in the chopped fresh sage and adjust salt to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 171.6kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 10.8g44%
- Sugars 1.2g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using canned beans instead of dried, rinse and drain them. Skip the boiling step and add the canned beans directly to the skillet with the onions. Simmer for 20-25 minutes to heat through and blend flavors.
You can substitute dried chile powder for the fresh dried chiles if preferred. Use about 1 tablespoon of good quality chile powder instead of soaking and pureeing the chiles.
Chipotle puree provides a crucial smoky heat. If you cannot find puree, you can use a small amount of mild salsa or adobo sauce from a can of chipotles, adjusting the quantity to your heat preference.
These beans taste even better the next day after the flavors have had time to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a creamier texture, you can mash a few of the beans against the side of the pot while simmering.
