Chipotle Pinto Beans

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Chipotle Pinto Beans


  • 2 cups dried pinto beans
  • 6 cups water
  • 2 bay leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon paprika
  • 1/2 teaspoon dried Mexican oregano
  • 1 small poblano pepper
  • 1 medium red bell pepper
  • 1 1/2 cup canned crushed tomatoes
  • 1 1/2 cup diced white onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped cilantro


Place beans in a stockpot with 6 cups water. Stir in bay leaves, soy sauce, paprika and oregano. Bring to a simmer over medium heat. Remove from heat and let sit overnight.

Blacken poblano and red bell pepper over a high gas flame or under a broiler. Remove skin, core and seeds. Chop. Stir into beans along with tomatoes, onion, garlic, TABASCO® Chipotle Sauce, brown sugar, salt and pepper. Cook for 2-3 hours or until done over medium heat; alternatively, cook for 6-8 hours on low heat in a slow cooker. The beans should be soft and creamy. Stir in cilantro.

Top with a dollop of Chipotle Cream & Mexican Cheese. Serve alongside Cilantro Lime Rice as a side dish for Grilled Skirt Steak & Chipotle Onions or Chipotle Brined Chicken Tinga.

Makes 8 servings.

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