28oz.pinto beans, canned or home-cooked and liquid drained
⅛cupchopped cilantro, to garnish
In a medium pot or a large skillet, cook the onion and jalapeno pepper in olive oil over medium heat for about 5 minutes.
Then add the tomatoes, garlic, oregano, cumin, paprika, and salt, and cook for another 3-4 minutes.
At this point, add the pinto beans and veggie broth. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for about 20 minutes.
Once the beans are done, smash some of them with a spoon to add a creamy consistency to the remaining veggie broth. (You can add some extra broth, if needed).
Lastly, add the lime juice and stir well. Serve, garnished with fresh cilantro.
Add-ins and Substitutes
Make it spicier. Leave the seeds in the jalapenos to increase the heat level, or add Sriracha, hot sauce, or red pepper flakes for additional spice.
Substitute different kinds of beans. Besides pinto beans, you could also make this recipe with other varieties, though it will alter the flavor of the dish. Try kidney, black, or cannellini beans.
Add other vegetables. Add some diced bell pepper, mushroom, celery, or carrots for a chunkier dish with even more flavor.
Substitute other spicesor herbs. Tweak the flavors by using a variety of herbs and spices, such as mint, chives, dill, chili powder, onion powder, or curry.
How to Store
You can store any leftover Chipotle Pinto Beans in an airtight container in the refrigerator. They should last for up to 4 days. You can also freeze them flat in a ziplock freezer bag for up to 6 months. Allow them to defrost overnight in the fridge before reheating on the stove top or in the microwave until warmed through.