Beverly's Back Porch: Chipotle Pinto Beans

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 28, 2011

Chipotle Pinto Beans

Can you imagine! Pinto beans with no bacon fat or ham bone. Amazing! This is a great substitute for baked beans at your next cookout. These are even better reheated the following day.

Chipotle Pinto Beans
6-8 servings
print recipe

1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo

Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and assign more water when needed. Salt to taste and return the chipotle pepper to pot.