Technically, these are actually my friend Wayne’s Chipotle Pinto Beans recipe but when I went to the grocery store they had no pinto beans… at all! Not even in a can! A man at the store said, “Something ain’t right when a grocery store runs out of beans.” So true!
I bought white pea beans instead and they were fantastic as a side for my bannock soft taco! And the drink? Homemade Asian Pear Ginger Iced Tea which I will be sharing with you tomorrow. So refreshing! Together, this makes one killer meal.
So no, I could not find pinto beans so I opted for these white pea beans which I have never heard of. I chose them because they had a recipe for baked beans on the package so I thought they would be a good choice. Turns out I was right! I will share the original recipe with you but please note, it makes 12 servings which is way too much food for me. I made a quarter of the recipe. You begin with 1 pound of dried pinto beans.
Soak the beans in lots of cold water for at least four hours. I soaked mine for eight, just to be sure. It is smart to soak them overnight if you can remember to do that ahead of time.
In a Dutch oven over medium heat, cook four slices of bacon until crisp. My bacon just seem to refuse to crisp up that night. Put the bacon on paper towel.
Add 1 small onion, chopped. I added a little more oil and used a whole onion even though I was doing 1/4 of the recipe. Why not, right? I love onions! Cook onions for three minutes and then add 1 crushed clove of garlic and 3 chopped chipotles in adobo sauce.
OK, now that is too hot for me. I grated in some of my chipotle puree, about 1/2 tsp and I was worried it would be too hot but thankfully, it was the perfect amount. Remember if you do not want the heat, remove the seeds. If you want it super spicy, leave them in!
Continue cooking, stirring often, until onions are soft.
Drain the beans and add them to the pot with 3 cups of water, 2 cups of strong coffee, 1/4 cup of packed brown sugar, 2 tsp ground cumin, 1 tsp salt and 1 cube of beef bouillon. Add the bacon, stir well, bring to a boil. Reduce to a simmer, cover and cook for TWO HOURS, stirring occasionally. You may have to add water, so keep checking on it.
Of course I started making this when I was cooking the rest of my dinner and totally forgot, this dish takes a long time to cook! Oh well, I had it for lunch instead.
The sauce gets a great warm soul-hugging colour to it. These beans are the real deal!
So much better than beans out of a can, seriously, there is no comparison. When I was a kid, wieners and beaners scared me. I thought it was the freakiest food in the world! I have never, EVER enjoyed them or anything like them until now. Of course Wayne had no idea of my history with this dish but I knew if he recommended them, they were probably the best around. And he was right!
Thanks so much Wayne! You have helped me get over one of my foodie fears. Thanks for the healing!
Happy to help. The pinto bean thing is more aesthetic. But any bean a person likes works here. Heck dried Lima Beans would be OK. The flavor is in the sauce anyway !!!
Anna C says
I love the smokey flavour of chipotle and of course the bacon is everyone’s favourite…..yum!
Going to try this as I LOVE spicy food but without the bacon. I’ll add a drop of smoke flavouring, just one drop!!!
Suzie Ridler says
Good to know that the beans are just a conduit to enjoy the sauce, I like that! Anna, yes, the spicy and smokiness of this is fantastic! Amelia, totally skip the bacon and yes, go easy on that liquid smoke, it’s so powerful but amazing!
Debra She Who Seeks says
I like the fact that it has 2 cups of coffee in it!
My husband will not eat baked beans, which is a shame because I love them. Anyway, wanted to say that I have never been able to find pinto beans on a grocery store shelf here in Saint John. I find that weird.
Domestic and Damned says
I have my Grandmother’s traditional baked bean recipe, but I have yet to figure out how to make it without the salt pork and beef broth.
What would you suggest to use instead of the bacon and bouillon?
I never thought to put coffee in it. That’s got me thinking…
Suzie Ridler says
Yes, the coffee idea is very cool, isn’t it?JavaChick, no beans in Saint John either eh? Now what is that about? D&D, you could use veggie bouillon and a tiny bit of liquid smoke. Maybe some molasses? It won’t be the same but I bet it would be good!
Brent Garell says
My father-in-law is a farmer who grows white beans. Now I have a good excuse to raid his fields!
I’ve never cooked very much with dried beans. I love beans, but haven’t ventured into trying to make recipes on my own! I like the sound of this one a lot! My husband is a sucker for chipotle, so I think he’d be all on board for this one too! 🙂