Slow Cooker Chipotle Pinto Beans
There's just something about fresh beans in a slow cooker that makes returning home after a long day worth it. The smokiness of the chipotle peppers and adobo sauce, combined with beer and various spices, makes up for the liquid that evaporates as the beans cook. A perfect side dish for taco night, or in enchiladas!
Ingredients
- 1 medium yellow onion finely chopped
- 2 tbsp extra virgin olive oil separated
- 4 garlic cloves minced
- 1 tbsp fresh oregano chopped or 1 tsp dried
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tbsp canned chipotle chile in adobo sauce minced
- 1 tsp salt
- 1 lb about 2 cups dried pinto beans, picked over and rinsed
- 1 cup mild lager such as Budweiser
- 2 tbsp fresh cilantro chopped
- 1 tbsp packed brown sugar
- 1 tbsp lime juice plus extra for seasoning
Instructions
- In a small bowl, combine onion, 1 tbsp olive oil, garlic, oregano, chili powder, smoked paprika, chipotle chile, and salt. Microwave for about 5 minutes, stirring occasionally. Transfer to the slow cooker.
- Stir into the slow cooker 5 cups of water, beans, and beer. Cover and cook for 8-9 hours on high until the beans are tender.
- Drain the beans, reserving 1 cup of the cooking liquid. Return the beans to the empty slow cooker along with the reserved cooking liquid. Stir in the cilantro, brown sugar, lime juice, and remaining olive oil.
- Season with salt and pepper to your liking and extra lime juice to taste.
Notes
Beans can be held on the keep-warm setting for 2 hours; adjust consistency with extra hot water as needed before serving.
Do not cook on low. This recipe is only for the high setting.
Recipe slightly adapted from America's Test Kitchen.