Red Chiles Mexican Pinto Beans

This one pot dish includes less than 10 easy ingredients and is flavor packed with adobo chipotles, freshly ground guajillo, ancho, arbol and New Mexican chiles.
1 pound pinto beans, kidney beans or 1/2 pound each
Vegetable oil
1 yellow onion
3 cloves garlic, minced
Kosher salt, to taste
1 cup vegetable broth
1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste
2 cups whole canned tomatoes, drained
Avocado, corn tortillas, cheese, salsa and anything else, optional, to top
  1. Soak pinto or kidney beans in large pot with water and soak overnight.  Once beans are soaked, drain and set aside.
  2. Heat a large pot over medium heat. Once hot, add oil, diced onion and salt and stir until translucent, about 4-5 minutes. Add RawSpiceBar's Taco Seasoning Ground Chiles and garlic. Stir to coat until fragrant, 1-2 minutes.  Add tomatoes, chipotle pepper and stir, 2-3 minutes.  Add beans and let brown slightly, another 4-5 minutes.
  3. Next add vegetable broth and water if needed and bring to a low boil. Reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.
  4. Taste and adjust salt as needed.  Serve and enjoy in corn tortillas, taco salad, quesadillas or nachos with cheese, lettuce, tomatoes or guacamole!

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