Mock Chipotle Pinto Beans Recipe

These beans taste just like the ones at popular Mexican restaurants. This is an easy-to-make bean recipe that can be used in so many meatless meals.

This page may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases 

 I bet most people have a package or two of dried beans in their emergency food supply. Maybe you bought the beans that are dried with good intentions to cook them for a meatless protein substitute or a meatless Monday recipe. Maybe you panicked shopped at the beginning of the C lung virus outbreak and bought a big bag of dried beans. Whatever the reason you bought the dried beans does not matter. What matters most is how to cook them so they taste good.

Prices of meat are going up

 The prices of meat are rising, and finding meat in the store is hard, so now is the time to learn how to cook your C lung virus prepper beans. Cooking dried beans is not that tough, but it can be time-consuming if you don't use the right cooking appliances. Once you learn how to cook dried beans with this delicious bean recipe, you will include this plant-based protein source in your meals more often. Beans are a wonderful source of protein that is vegetarian.

 Beans are vegan and high in protein, along with other nutrients. When beans are combined with grains, they are a complete source of protein. Rice is a grain that most people combine with beans, but there are many other wonderful grains like tortillas~ think tacos! Adding dried beans to your meals is a frugal replacement for meat like chicken and ground beef. You can even add beans to recipes with meat so you can consume less meat and save money. My college son loves adding beans to ground turkey for a delicious chili. The recipe at the end of this article for Mock Chipotle Pinto Beans is great to add to a chili recipe or to use for a taco recipe. Head over HERE for a delicious veggie burger recipe that uses beans and rice

  How to cook dried beans

 Most people who hoarded the beans probably had no clue how to cook beans and were shocked at the time it took to cook beans. Once they learned that they had to soak the beans overnight and then cook the beans for 2 hours, I bet they stopped cooking beans. Beans can be a pain to cook but once you learn some bean tips, you might cook beans more often. The best way to cook beans is in a pressure cooker as you can cook beans in about 40 minutes. Cooking beans in a pressure cooker is easy as you just rinse the beans, cover them with water, start the pressure cooker, and walk away.

 Another way to cook beans is in a slow cooker. This bean cooking method takes 6 hours but it also allows you the freedom of not having to watch a pot. The basic bean cooking method used by most is the stovetop bean cooking method but this can take 2 hours or more. You also have to watch your cooking pot so it does not over-boil, so no walking away from the kitchen. My preferred bean cooking method is using the pressure cooker to cook the beans.



You can freeze beans

So now that you know that dried beans take a while to cook, you need to think ahead when meal planning your meals. When I cook beans, I always make a double batch of beans. I then store the extra cooked beans in my fridge or freezer for other meals. Beans freeze quite well. My bean advice is to freeze the beans in recipe size portions, like 2 cups, so you can use them in bean recipes like pressure cooker BBQ baked beans or white bean chili. You can even use the beans to make healthy Gluten-Free Chocolate Mocha Protein Brownies or vegan tuna salad. Once you discover that beans are a frugal source of protein and many bean recipes like this veggie burger recipe, you may just be stocking your freezer with cooked dried beans.

Dried beans are:
Hearty
Simple
Vegan
Plant-based
Vegetarian
Super flavorful
Satisfying
Loaded with healthy ingredients
Frugal
& Seriously tasty

Cooking beans three ways

  The Mock Chipotle Pinto Beans Recipe is so easy to make and you can make the bean recipe in three different ways. The easiest way to make the mock chipotle bean recipe is in a pressure cooker or Instant Pot. This bean cooking method cook time is less than an hour. You can also make this plant-based recipe on the stovetop or in a slow cooker. The slow cooker for beans recipe requires way more time but it a great way to start dinner in the morning and forget about it. A slow cooker meal is a great way to start dinner in the morning and have dinner ready when you come home after a long day at work. Cooking beans on the stovetop is easy but you have to watch the pot so it does not boil over. So if you don't have a pressure cooker or a slow cooker, I highly recommend buying one. 

The flavor is in the spices

 This bean recipe is a favorite family recipe and it is so easy to make. The secret to the flavor of the beans is in some unique spices that you may have in your pantry. The spices that add the special flavor to the pinto beans are cumin and chipotle powder. These spices are used in many Mexican recipes and add that kick of heat. The recipe below calls for chipotle peppers but I like to use chipotle powder as I always have that available. Chipotle peppers may be hard to find in stores right now so the chipotle powder adds the same flavor.

Beans are a great protein source

 My college kid has been home since March and that boy can eat. So I made the Mock Chipotle Pinto Beans Recipe for dinner one night and he loved it. My college kid is on a high-protein diet for sports and has been making this pinto bean recipe a lot since it is hard to find meat in the stores. My son will add these beans to recipes like chili, enchiladas, and tacos. I have seen my son eat the bean recipe straight from the pot.

Dried beans ratio to cooked beans

  A rule of thumb for dried beans is 1 cup dried beans equal 3 cups cooked beans. So a pound of dried beans equals 6 cups of cooked beans. A can of beans equals about 2 cups of beans. 

Make sure to Pin & share this recipe on Pinterest

Mock Chipotle Pinto Beans Recipe

Yield: 6

Author: Mom Knows Best

Cooked pinto beans that are similar to ones at restaurants.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 teaspoon garlic powder
• 16 ounces dried pinto beans rinsed and sorted
• 2 chipotle peppers or 1 teaspoon chipotle powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups water (enough to cover beans)
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions:

1. In a large pot over medium-high heat, heat oil until hot. Add onion and cook until softened, about 5 minutes.
2. Add beans, chipotle peppers, garlic, cumin, oregano, and bay leaf. Add enough water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender about 1 1/2 to 2 hours.
3. Remove from heat. Remove chipotle chilies if desired and bay leaf.  Add salt and pepper.

Notes:

To make the beans in a pressure cooker: Saute the onion and oil on browning setting for 5 minutes. Then add all the ingredients except salt and pepper. Cook for 60 minutes on the bean setting and let the steam naturally release. Then add salt and pepper. To make the beans in a slow cooker: Saute the onion and oil on the stovetop and then add the cooked onion and all the other ingredients except salt and pepper to the slow cooker. Cover and cook on high for 6 hours or on low for 12 hours.

Created using The Recipes Generator

Veggie Burgers Made With Beans and Rice

Looking for a way to save money on groceries? Eating meatless meals will help you save money. Beans are also an awesome source of protein and are perfect for healthy plant-based meals. These veggie burgers are the perfect meatless recipe that uses beans.

This page may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases

 The year 2020 will go down in history for a lot of reasons. The main reason people will remember the year 2020 is that it will be a deadly respiratory virus that will affect the whole world. This C lung virus changed so many things for many people, and one of them is the way people eat. 

 Many people started eating at home more often, and many had to learn how to cook. Not only did people have to learn how to cook, but many had to learn how to cook with ingredients like beans and rice. Beans and rice were items that people stocked up on as they panicked and shopped for food. 

  I remember the day that I entered the grocery store for the last time in 8 weeks. I was just there to do some grocery shopping. My college kid got the news that his school was closed for a couple of weeks. So I needed to buy food for him since he was going to be living with us for a while. When I entered the store parking lot, I had trouble finding a parking spot. Then I could not find a shopping cart. I had not watched the news, so I had no clue about what was happening in our town.

 When I saw the bare shelves in the store and long checkout lines, my panic started to set in. I was not planning to stockpile, as I already had a stockpile of food, but when I saw the empty shelves, I admit I bought more than I was planning. I was thankful that most of the food I wanted was still on the shelves.

 I was also thankful that I had plenty of dried beans and rice at home. The store was out of beans and rice. For some strange reason, people were stocking up on beans and rice. Beans and rice are the perfect ingredients for healthy, frugal meals.

You are going to LOVE these veggie burgers! These easy-to-make vegan burgers are:

+ Hearty
+ Simple
+ Vegan
+ Plant-based
+ Soy-free
+ Vegetarian
+ Super flavorful
+ Satisfying
+ Loaded with healthy ingredients
+ Frugal
+ Seriously tasty

Beans and rice were most people's prepper items 

 I am glad that I did not need any beans and rice, as the stores had none. People were hoarding all the beans and rice, but not me. I always have plenty of dried beans and rice in my pantry as they are staples in my plant-based diet. I think most people were hogging all the beans and rice as they had read that they were great for long-term storage or they read a blog post about the best foods to stock up on for an emergency or zombie attack.

 These people never thought that they had to actually eat the beans and rice. So now these food hoarders or C virus preppers have 25-pound bags of rice and uncooked beans in their pantries and have no clue how to make them taste good. I can hear the groans at dinner time: "Not beans and rice again!"

  Beans and rice are economical food choices. Beans and rice are also a good source of meatless protein. That may be the reason they are included in many vegetarian meals. Did you know that beans are loaded with fiber and lots of nutrition? When beans are combined with grains, they are a complete source of protein. When people think of meatless meals, they think of beans and rice. Here in New Mexico, beans and rice are always served at Mexican restaurants as a side dish to the main meal. So my guess is that even people here are looking for bean recipes beyond refried beans or beans smothered with green chile and cheese.

How to cook dried beans

 Most people who hoarded the beans probably had no clue how to cook beans and were shocked at the time it took to cook beans. Once they learned that they had to soak the beans overnight and then cook the beans for 2 hours, I bet they stopped cooking beans. Beans can be a pain to cook, but once you learn some bean tips, you might cook beans more often. The best way to cook beans is in a pressure cooker, as you can cook beans in about 40 minutes. Cooking beans in a pressure cooker is easy, as you just rinse the beans, cover them with water, start the pressure cooker, and walk away.

 Another way to cook beans is in a slow cooker. This bean cooking method takes 6 hours, but it also allows you the freedom of not having to watch a pot. The basic bean cooking method used by most is the stovetop bean cooking method, but this can take 2 hours or more. You also have to watch your cooking pot so it does not over-boil, so no walking away from the kitchen. My preferred bean cooking method is the pressure cooker or Instant Pot.

You can freeze beans

                            Mix all the ingredients in a bowl

So now that you know that dried beans take a while to cook, you need to think ahead when planning your meals. When I cook beans, I always make a double batch of beans. I then store the extra cooked beans in my fridge or freezer for other meals. Beans freeze quite well. My bean advice is to freeze the beans in recipe-size portions, like 2 cups, so you can use them in bean recipes like pressure cooker BBQ baked beans or white bean chili. You can even use the beans to make healthy Gluten-Free Chocolate Mocha Protein Brownies or vegan tuna salad. Once you discover that beans are a frugal source of protein and many bean recipes like this veggie burger recipe, you may just be stocking your freezer with cooked dried beans. 

So many varieties of beans

                            Shape the mixture into patties

 If you are new to cooking dried beans, you probably can name only a few types of beans. The most common dried beans are pinto beans, black beans, red beans or kidney beans, navy beans, or white beans, and garbanzo beans, also known as chickpeas. Lately, garbanzo beans have been my favorite, and I have been cooking dried garbanzo beans in a pressure cooker. I have been making so many recipes with garbanzo beans, like vegan crab cakes. The beans that my family has been eating plenty of have been pinto beans, and I have been making mock Chiptole beans with them, as this recipe only needs a couple of spices along with dried pinto beans.

 Other less-known beans are calico beans or Anasazi Beans, Cannellini beans, and lima beans, to name a few. I always have several types of dried and canned beans in my pantry. I love using canned black beans for tacos and canned garbanzo beans for my easy hummus recipe.  Dried beans are cheaper, but canned beans are convenient. This veggie burger recipe can be made with cooked dried beans or canned beans. You can also use any variety of beans in this plant-based recipe.

Dried beans ratio to cooked beans

A rule of thumb for dried beans is 1 cup of dried beans equal 3 cups of cooked beans. So a pound of dried beans equals 6 cups of cooked beans. A can of beans equals about 2 cups of beans

A few simple ingredients are needed to make veggie burgers

 These tasty meatless burgers are made with simple ingredients like beans and rice, along with spices that you probably have in your cabinet and bread crumbs. You can use white or brown rice, depending on your preference and the bean of your choice. I like to use black or pinto beans in my veggie burger recipe. I made these burgers with white rice, but I prefer brown rice as it is more nutritious.

 If you don't have any rice but have quinoa, you need to make these quinoa and bean veggie burgers.

Make sure to Pin and share this recipe on Pinterest

Veggie Burgers Made With Beans and Rice

Yield: 5

Author: Mom Knows Best

You are going to LOVE these veggie burgers! These easy to make vegan burgers are so healthy and flavorful.

Ingredients:

• 1 tablespoon oil
• 1/2 medium white onion, finely diced
• 1 1/2 cups cooked beans, I like black or pinto
• 1 cup cooked rice, brown or white
• 1 1/2 cups bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon brown sugar
• 4 tablespoons BBQ sauce or ketchup

Instructions:

1. In a skillet heat the oil over medium heat and add the diced onion. Cook the onion until soft, about 4 minutes. Set aside.
2. Add the cooked beans to a large mixing bowl and mash them well with a potato masher or a fork.
3. Add all the remaining ingredients and the cooked onion to the bowl with the mashed beans. Stir well. To get the veggie burger mixture combined thoroughly, I like to mix it with my clean hands. Don't worry about germs as cooking the veggie burgers will kill any germs in the food. 
4. To assemble the veggie burgers, take a 1/2 well-packed cup of the mixture, and use your hands to form it into a burger shape.
5. Set the formed burgers on a baking sheet.
6. Heat up a skillet to medium heat and lightly coat it with oil.  Then place as many burgers that will fit in the heated pan.
7. Cook the veggie burgers for 4 minutes or until well browned. Then gently flip the burgers as these burgers are not as firm as regular ones made with meat. 
8. Cook the burgers for an additional 3-4 minutes.
9. Serve the veggie burgers on buns with desired toppings like lettuce, tomato, ketchup, etc. Store leftover burgers in the fridge for three days.

Created using The Recipes Generator

Easy Green Chile Cheese Enchiladas

                                                   Fall time means green chile time!

  This post is sponsored by Bush’s Best and The Women Bloggers. All opinions are my own. #BushsBeansFallFlavors

  The weather here in New Mexico starts cooling down in October just in time for Balloon Fiesta and baking with green chile. If you a typical New Mexican, then your freezer is full with green chile. Last month was green chile time and all the grocery stores sold green chile in big sacks. The chile roasters were going non-stop roasting the fresh green chile for people to take home. Since green chile season is such a short time, most people buy 30-60 pounds of green chile and then freeze it so they have that wonderful pepper year round. You see we New Mexicans love green chile and we eat it on most everything.

Visit here to learn more about green chile season in New Mexico

http://www.momknowsbest.net/2013/08/it-is-green-chile-time.html

My favorite dish to make with green chile is enchiladas. Now that it is cool enough to turn on the oven, I have green chile enchiladas on my mind. Most people in New Mexico use chicken and cream of chicken soup in their enchiladas but not me as I don't eat meat. I like to use white beans in my enchiladas. The other day I was at Walmart and I spotted Bush's Beans White Chili Beans on the shelf and I was like where have these been? How is it I never noticed these white chili beans in a mild chili sauce? I knew right away that these chili beans would be perfect for my green chile enchiladas. I knew the sauce in the Bush's Chili Beans would be a great sauce for my enchiladas. I bought several cans of the While Chili Beans along with some of the other varieties of the Bush's Bean Chile Beans as I wanted to taste them for future recipes. I use beans a lot in my cooking and my head was already planning recipes like tacos, chili, breakfast burritos, and more.

  So once I got home from Walmart, I just had to open up a can of the White Chili Beans. These beans had an awesome flavor and I knew that the addition of green chile would make fabulous enchiladas. So I got to work right away assembling my green chile enchiladas. I like to layer my corn tortillas along with the beans and cheese in a baking dish. This method is so much easier and less messy. This recipe is great for potlucks and parties. You can easily double the ingredients.

  I just love the flavorful sauce that is in the Bush's White Chili Beans. The sauce had a mild flavor so I knew adding green chile to the beans would give it some spice and heat that my family loves. I like eating medium heat green chile but you can buy those tasty green peppers in mild, hot and extra hot. Mmm, fresh roasted green chile is the best. Did you know that green chile is high in vitamin C?

Green Chile Cheese Enchiladas 

Ingredients

Serves 4-6 

2 cans Bush's White Chil Beans

12 corn tortillas, white or yellow

6 green chiles, roasted, peeled and diced ( I prefer medium)

If you don't have fresh green chile, then use two small cans of diced green chile

8 oz shredded Monterey Jack cheese

8 oz shredded cheddar cheese

1-2 avocados, sliced

Directions

1. Preheat oven to 350

2. Open the cans of white chili beans into a bowl and stir in the green chile. Divide this mixture into 2 bowls

2. In another bowl, combine the two types of cheese and evenly divide into three bowls.

3. In a large baking dish (9X13) spread some of the bean mixture to just lightly coat the pan. 

4. Place 4 tortillas evenly on the sauce and then layer one bowl of the white chili bean mixture followed by one bowl of cheese mixture.

5. Place 4 more tortillas on top followed by the other bowl of beans and one bowl cheese. 

6. Place the remaining 4 tortillas on top and even spread the remaining cheese on top.

7. Bake for 20 minutes or until or the cheese is melted and gooey.

8. Slice into squares and serve with avocado slices

Tip: Make sure to spread the beans and cheese evenly on each layer. Once you make this recipe a couple of times, there will be no need to divide all the ingredients as you will have a feel for how much to put on each layer. If you want to add more layers or make in a bigger pan, just double the ingredients.

   My family loved the enchiladas and said that they had great flavor. That great flavor came from the  Bush's White Chil Beans. I am excited to create some other wonderful fall meals with the other varieties of Bush's Chili Beans.

Pressure Cooker BBQ Baked Beans

These BBQ baked beans are so easy to make and are perfect for summer barbecues. They taste just like the ones mom used to make.

  A barbecue is not complete without baked beans. I used to make my baked beans in the slow cooker but that was an all-day affair as first I had to cook the beans and then it took more time to slow cook the beans into baked beans. The whole baked bean process could take 8-10 hours using a slow cooker. Sure I could buy those cans of baked beans, but homemade tastes so much better. So, since I recently acquired a pressure cooker, I just had to try making my baked bean recipe in it as I knew that the pressure cooker would cook those BBQ Beans so much quicker.

Pressure Cooker BBQ Baked Beans
~ Delicious

~ Healthy

~ Perfect for BBQs

~ A Potluck Favorite

~ Loaded with Protein

~ Full of Fiber

~ Best Side Dish for Cookouts

~ Plant-Based

  My inspiration to make BBQ baked beans came from a box of sauces that I was sent. I was sent these wonderful cocoa-based sauces from The Cocoa Exchange and I just knew that some of them would be perfect in my homemade BBQ baked beans. I also need a side dish for our 4th of July BBQ. The Pod & Bean portfolio of sauces from The Cocoa Exchange has these amazing seasonings that give your food a unique depth of flavor.  I just knew that the Kansas City BBQ Sauce and the Stone Ground Mustard from The Cocoa Exchange would give my BBQ beans a unique taste. 

 My BBQ Baked Beans tasted so good. The thick, sweet-spicy Kansas City BBQ sauce gave my beans a nice mild kick of heat. I licked the spoon after I added the Stone Ground Mustard and knew that this mustard would be great with a slice of my soft pretzel bread.  Whoever thought of adding rich cocoa to sauces was one smart person. The cocoa just gives these sauces a wonderful taste.

 This delicious bean recipe uses dried beans and is a meatless recipe. It is a great way to make a meal from uncooked beans. It is the perfect potluck recipe and is a vegan recipe. Beans are an excellent source of plant-based protein so this bean recipe could be the main dish of a vegetarian meal or a delicious side dish for your favorite hunk of meat that you cooked on the grill. I don't know about you but BBQ baked beans are a favorite summer recipe but this meatless recipe can be enjoyed year-round.

Ingredients needed for Pressure Cooker BBQ Baked Beans

~ White Navy Beans

~ Barbecue Sauce

~ 1 large onion

~ Apple Cider Vinegar

~ Stone Ground Mustard

    I also received a bottle of Blackberry Chipotle Sauce and a bottle of Green Chile Hot Sauce. Now to think of what to make with these sauces. I think I need to visit the Cocoa Exchange website for some inspiration as they have some amazing recipes.

  Sponsored Post: I received samples from the Cocoa Exchange to facilitate this post.

 Don't worry if you don't have these amazing sauces as you can use your favorite barbecue sauce in this easy recipe. Any flavor of BBQ sauce will work. I like using honey BBQ sauce in my baked beans when I want a sweeter version of barbecue baked beans.

Look at these Beans Facts

~ Loaded with protein

~ Full of fiber

~ Great for meatless recipes

~ A rich source of antioxidants

~ Cheap source of protein

~ Good source of iron

~ Low in Cholesterol

~ Plant-Based

~ Available in many varieties

No pressure cooker?

 If you do not have a pressure cooker, then you can use a slow cooker to make this amazing plant-based recipe. Just place the beans in the slow cooker and cover them with plenty of water so the water is a couple inches higher than the beans. Cook the dried beans on high for 6 hours. Then drain the water and add the rest of the ingredients and cook on high for 3-4 hours so the beans can soak up all the flavors of the sauce.

Make to save to print or save this recipe on Pinterest

v>

Quick And Easy White Bean Chili

With a couple of ingredients, you can make dinner quickly

 Are you looking for an easy quick dinner idea? How about a recipe for dinner that uses a slow cooker? If you are like me, you like to plan ahead and have dinner ready before dinner time. That way you can be ahead of the dinner time madness and hungry kids. You will love this meatless recipe that uses frugal ingredients like beans and simple spices that you probably have in your pantry.


 Beans are a common ingredient in my pantry. I like to stock up on both canned beans and dried beans. The canned beans are great for last-minute dinners and the beans that are dried are an economical food choice for ingredients that are loaded with protein. Not only are beans a good source of protein, but they are also loaded with fiber and other nutritious vitamins. Beans are the perfect ingredients for meatless meals. Beans are vegan and plant-based and can be enjoyed on a gluten-free diet. Many vegetarian meals call for beans.

 Yesterday I needed something that was quick and easy to make for dinner. My husband invited some people over for dinner at the last minute and I did not have a clue of what to serve. We had people over the night before and I did not feel like cooking for guests again. That afternoon as I was reading Facebook, I came across a blog with a recipe for chicken burrito soup that looked awesome. I don't eat meat and did not have tortilla chips in the house so her recipe inspired me to make chili. This recipe reminded me of how easy it is to make chili in the slow cooker. To make chili in a slow cooker, just toss in a couple of ingredients and plug it in. I love that I can start my food in the morning on low or in the afternoon on high. The best part is dinner is ready at dinner time.

 My chili recipe uses canned beans but can use ones made from dried beans. I usually make beans in the slow cooker and then freeze them in 2 cup portions- keep reading until the end to get my recipe for cooking beans in the slow cooker. That way I have cooked beans that are ready to use in recipes. This easy recipe also uses salsa so it is a good way to use up that jar of salsa that is in your fridge. Any variety of salsa will work, hot or mild. Once the white bean chili is done, serve it in bowls with shredded cheese, diced tomatoes, and avocados. This recipe serves 4-6 people.


Quick And Easy White Bean Chili 

                         6 cups great northern beans or 3 cans
                         1 cup of salsa
                          2 cups chicken broth
                          1 cup of water
                         12-16 ounce bag of frozen corn
                        1/2 teaspoon red pepper flakes
                         1 teaspoon chili powder
                       
Combine all ingredients in the slow cooker and cook on high for 4 hours. Serve with shredded cheddar cheese.

Slow Cooker Beans

Pour a package of dried beans in the slow cooker. Cover the beans with water, several inches above the beans. Cook on high for 6 hours. Drain the beans and rinse with cool water. Freeze the beans in 2 cup portions. I like to put the 2 cup bean portions into sandwich bags and then into a larger ziplock bag to make finding them easier in the freeze. I use this method for for all kinds of dried beans so I have a variety of beans in my freezer. Beans can be frozen for up to a year or longer.