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copycat chipotle pinto beans in homemade barbacoa burrito bowl

Copycat Chipotle Pinto Beans

5 from 1 vote
These copycat Chipotle pinto beans are packed with nutrients and easy to make. Serve as part of a Chipotle bar for a crowd-pleasing feast!
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Prep Time 10 minutes
Cook Time 2 hours
Soaking Time 8 hours
Total Time 10 hours 10 minutes
Servings: 8
Course: Side Dish
Ingredients Method

Ingredients
  

  • 16 ounce bag of dried pinto beans
  • 2 chipotle peppers in adobo sauce such as La Costena
  • 1 yellow onion chopped
  • 2 cloves of garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method
 

  1. Rinse the pinto beans. Put them in a bowl and cover with enough water so that there's about an inch of water above the beans. Refrigerate and soak the beans overnight, or 6-10 hours.
  2. After your beans are soaked, drain and rinse them well.
  3. Chop the onion and mince the garlic.
  4. Heat a tablespoon of oil in a pot over medium high heat. Add the onion and cook until it's translucent, 4-5 minutes.
  5. Add garlic to the onions and cook another minute or so.
  6. Add beans, peppers, cumin, oregano, salt, pepper, and the bay leaf.
  7. Add enough water to cover the beans and bring the mixture to a boil.
  8. At this point, you can either simmer on the stovetop or transfer to a crockpot. STOVETOP: Once the mixture comes to a boil, reduce the heat to a simmer and cook about 1.5 to 2 hours, or until the beans are tender. CROCKPOT: Once the mixture comes to a boil, transfer the mixture to the crockpot and cook on low 6-8 hours or on high 3-4 hours.
  9. Remove the bay leaf before serving.
  10. Enjoy!