Vegan Spicy Chipotle Beans
Eat These Beans For Any Meal Of The Day
These Vegan Spicy Chipotle Beans are deliciously perfect with spice and heat. Made from scratch! Use two cups of dried beans and watch them expand to feed 8 people. This bean dish is the ideal way to use beans in a variety of ways. Use them as a main course, side dish, in burritos, nachos, in enchiladas, tacos, on toast, empanadas, quesadillas, or on rice with toppings and much more. My favorite is in enchiladas and tacos because we eat so much of them. I am sure you will find your favorite way to eat them as well.
How To Make Vegan Spicy Chipotle Beans
First of all soak the pinto beans over night or boil them and let them soak for about 2 hours before starting to cook them. Discard the water that you soaked them in over night and start with fresh water to boil them quickly and let them sit for the 2 hours. Save some of this boiled water for cooking later. Using this water for slow cooking gives them so much flavor. After 5 hours of cooking the beans down the house will smell great with these Vegan Spicy Chipotle Beans. Slowly making everyone hungry for dinner.
Back in Art college I had a friend from Colombia and she taught me how to make the best black beans and rice. The trick was cooking down the onions, garlic and peppers with all the seasoning and herbs until they were well done. It was almost a paste by the time we were ready to add the beans. I do not reduce them down quite that far for this recipe but it really helps to add a tone of flavor to do it this way, like she showed me.
Using Chipotle Peppers
I love the taste of chipotle in my recipes. Although, I tend to forget just how hot these peppers can be. I get the canned whole chipotles in tomato and onion sauce and chop the peppers up small. Honestly, you only need a small pepper in these cans and about a tablespoon of the sauce to heat up the entire dish. They are really that strong. But, each to their own. You might like your beans to be very hot. Start slow and cook a little before tasting. It takes a while for the flavor to mingle in with the beans.
Toppers For Vegan Spicy Chipotle Beans
These Vegan Spicy Chipotle Beans have so much flavor just on its own. But! Let’s just throw out some toppings just in case you want a real explosion of flavor possibly. My number one all time favorite is guacamole or slices of avocado with vegan sour cream, vegan cheddar cheese, salsa, chopped cherry tomatoes, sliced green onions, diced red peppers, jalapeños, pumpkin seeds and a good squeeze of lime. Really this is quite a meal.
I hope you like this bean recipe. It is one I eat all the time. Enjoy!
Maybe you would like some of my other bean recipes:
Vegan Mediterranean Baked White Beans
Chili Lime Roasted Poblano Tacos
Vegan Spicy Chipotle Beans
Equipment
- 1 Large Pot
- 1 Stirring spoon
- 1 Set of measuring cups
- 1 Set of measuring spoons
- 1 Cutting board
- 1 Sharp knife
Ingredients
Vegan Spicy Chipotle Beans
- 2 cups Dried Pinto Beans, washed, cleaned and sorted to check for small stones
- 1 to 2 cups Reserved Bean Water From Boiling The Beans In
- 3 Tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 1 medium Red Bell Pepper, diced
- 4 cloves Fresh Garlic, minced small
- ½ tsp Dried Oregano
- 1 15oz Stewed Diced Tomatoes, undrained
- ½ cup Tomato Sauce
- 1 small Chipotle Pepper Plus 1 Tablespoon of Chipotle Sauce
- 1½ Tbsp Chili Powder
- 1 tsp Cumin
- ¼ tsp Ground Black Pepper
- Sea Salt, to taste
Instructions
Dried Beans
- Sort through dried pinto beans and look for any pebbles or small stones. Wash beans in water and put in a large pot covered in plenty of fresh water about 3 inches above beans. Soak over night. Rinse before boiling and add fresh water. Boil and turn off let sit for 1 hour. after 1 hour drain and keep water from boiling the beans. (soaking the beans may take a shorter amount of hours to cook down the beans and be soft) Or! … If you didn't soak them. Take the clean beans and put them in a pot covering them in water. Bring to a boil with lid on and let them sit in the boiled water for about 2 hours. Prep and prepare the chopped peppers, onion and garlic.
Vegan Spicy Chipotle Beans
- Heat a large pot on medium low heat. Add the olive oil. Add the chopped peppers, onion and garlic. Cook down for 15 minutes. Add the oregano and cook in with the mixture for one more minute. (the oil with help open up the dried oregano to have more flavor)
- Add the stewed diced tomatoes and liquid. Stir and add in the tomato sauce, 1 small chipotle pepper chopped small and 1 tablespoon of chipotle sauce in the can, add the drained pinto beans and 1 cup of reserved bean liquid. Add the chili powder, cumin and pepper. Do not add the salt yet. (not adding salt helps the beans to get soft)
- Cook on medium low to low heat with lid on for 5 hours or until the beans are soft. Add more reserved bean water when needed so as not to burn the beans and keep them moist. When done add the salt.
- If the beans are to watery take the lid off and let them cook down until the beans are the consistency that you want them. As the beans sit after cooking they will soak up more of the water and get thicker anyway.
- If you are looking for ways to serve these beans there is a list of meal ideas and toppings in the post up above.
- Enjoy!