Smoky Pinto Beans
Easy smoky pinto beans with rehydrated pasilla chiles. 30 minutes active time, vegan, and freezer friendly.
This recipe is surprisingly simple to make, especially if you have never cooked with dried chiles or beans before. The beans will need to soak and cook for 2-3 hours, but the active cooking time for this recipe is less than 30 minutes. Perfect for a leisurely Sunday, and there will be leftovers you can freeze for later.
Submitted by: Geoff Marshall from Chicago, IL
- Soak beans, rehydrate chiles, then simmer gently 1–2 hours until tender.
- Sweat onion with adobo, add chopped pasilla de Oaxaca for smoky flavor, finish with lime.
- Great vegan meal base, easy to freeze, or transform into refried beans or add meat.
Spices
Featured in this Recipe
Preparation Instructions:
Sort beans, discarding any shriveled ones, and rinse them in cold water.
In a large pot, bring 6 - 8 cups of water to a boil. Dissolve 1 tablespoon of salt in the water. Add beans and cook for 1-2 minutes. Turn off heat, cover with a lid, and let beans sit in the warm water for at least one hour. You can gently stir beans halfway through.
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While the beans are soaking, bring 3 cups of water to a boil in a smaller pot. (This is to rehydrate the chiles.)
Remove stems and seeds from the dried chile peppers, wear gloves if you can.
Place chiles in a small bowl, cover them with warm water, and cover the bowl in plastic wrap. Let these chiles sit, steam, and rehydrate for at least 20 minutes.
Remove chiles from the bowl, discard the water, and finely chop the chiles with a knife. Set aside chopped chiles for later.
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After the beans have been soaking for one hour, reserve 2 cups of bean soaking liquid, drain the rest of the beans in a colander.
Before returning the beans to the same pot, heat a tablespoon of cooking oil and sweat the chopped onion with the adobo seasoning. You just want to cook them a little bit to warm up the flavors of both the spices and the onion.
Add the beans to the pot along with 2 cups of reserved bean water, 4 cups of fresh water, the chopped chiles, bay leaves, and teaspoon of vegetable soup stock base.
Bring pot to a gentle simmer while gently stirring everything together. Leave lid askew and simmer beans for another 1-2 hours or until beans are tender. (You may have to add water as they cook.)
Stir beans occasionally as they simmer. Keep heat low so as not to overcook the beans.
When beans are close to finished cooking, add the juice of 1 small lime.
Serve beans with warm tortillas and garnish with fresh onion, cilantro and radish.
thespicehouse.com
More About This Recipe
This vegan recipe is great for adding to vegetarian quesadillas. You can also use this recipe to make refried beans. For deeper flavors, try toasting the chiles in a dry pan before rehydrating them. You can add meat to this recipe as well. Chorizo, ham, bacon, or turkey would go well with the other flavors.
Frequently Asked Questions
How long do the beans need to soak and cook?
Quick soak the beans for at least 1 hour as described, then simmer 1 to 2 hours until tender. Total passive time is 2 to 3 hours. If you prefer, soak overnight and reduce simmer time.
Can I use canned beans instead of dried?
Yes. Rinse and drain 2 standard cans (about 3 to 4 cups) and add them near the end of cooking. Reduce added water and simmer 10 to 15 minutes so flavors meld. Skip the long soak and long simmer.
How do I rehydrate dried pasilla de Oaxaca chiles?
Remove stems and seeds, then cover chiles with warm water and let them sit 20 to 30 minutes until soft. Discard the soaking liquid, finely chop the chiles, and add to the beans. For deeper flavor, lightly toast the chiles in a dry pan before rehydrating.
What can I substitute for pasilla de Oaxaca if I do not have it?
Use ancho or mulato for a mild smoky note, or canned chipotles in adobo for a smokier spicy flavor. Start with one chile or one tablespoon of chopped chipotle and adjust to taste.
When should I add salt?
This recipe salts the soaking water at the start. That seasons the beans as they absorb water. You can also add or adjust salt near the end of cooking for fine tuning.
How do I turn these beans into refried beans?
Remove bay leaves, scoop out some beans and cooking liquid, mash or blend to your preferred texture, then fry the mashed beans in a little oil or lard until thick and creamy. Add salt and lime to taste.
Can I make this in an Instant Pot or slow cooker?
Yes. Instant Pot: use 3 to 4 cups water and pressure cook soaked beans 8 to 10 minutes on high with a 15 minute natural release. Unsoaked beans need 25 to 30 minutes. Slow cooker: cook on low 6 to 8 hours or on high 3 to 4 hours, adding enough water to cover beans.
How do I store and freeze leftovers?
Cool beans completely, refrigerate up to 4 to 5 days in a sealed container, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if they are thick.
How long do the beans need to soak and cook?
Quick soak the beans for at least 1 hour as described, then simmer 1 to 2 hours until tender. Total passive time is 2 to 3 hours. If you prefer, soak overnight and reduce simmer time.
Can I use canned beans instead of dried?
Yes. Rinse and drain 2 standard cans (about 3 to 4 cups) and add them near the end of cooking. Reduce added water and simmer 10 to 15 minutes so flavors meld. Skip the long soak and long simmer.
How do I rehydrate dried pasilla de Oaxaca chiles?
Remove stems and seeds, then cover chiles with warm water and let them sit 20 to 30 minutes until soft. Discard the soaking liquid, finely chop the chiles, and add to the beans. For deeper flavor, lightly toast the chiles in a dry pan before rehydrating.
What can I substitute for pasilla de Oaxaca if I do not have it?
Use ancho or mulato for a mild smoky note, or canned chipotles in adobo for a smokier spicy flavor. Start with one chile or one tablespoon of chopped chipotle and adjust to taste.
When should I add salt?
This recipe salts the soaking water at the start. That seasons the beans as they absorb water. You can also add or adjust salt near the end of cooking for fine tuning.
How do I turn these beans into refried beans?
Remove bay leaves, scoop out some beans and cooking liquid, mash or blend to your preferred texture, then fry the mashed beans in a little oil or lard until thick and creamy. Add salt and lime to taste.
Can I make this in an Instant Pot or slow cooker?
Yes. Instant Pot: use 3 to 4 cups water and pressure cook soaked beans 8 to 10 minutes on high with a 15 minute natural release. Unsoaked beans need 25 to 30 minutes. Slow cooker: cook on low 6 to 8 hours or on high 3 to 4 hours, adding enough water to cover beans.
How do I store and freeze leftovers?
Cool beans completely, refrigerate up to 4 to 5 days in a sealed container, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if they are thick.
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