Smoky Chipotle Frijoles With Lime Crema

These Smoky Chipotle Frijoles with Lime Crema are more than just beans; they’re a celebration of Mexican flavors! This recipe takes humble pinto beans and transforms them into a deeply satisfying and complex dish, perfect as a side, a filling for tacos, or even a hearty vegetarian main course. The smokiness from the chipotle peppers beautifully complements the earthy beans, while the bright, zesty lime crema adds a refreshing counterpoint. Get ready to experience a taste of Mexico that will leave you wanting more!

What You’ll Need

• 500g (1 lb) Dried Pinto Beans: The foundation of our dish! Pinto beans offer a creamy texture and mild flavor that perfectly absorbs the smoky chipotle flavors. Soaking them overnight is crucial for reducing cooking time and improving digestibility.
• 1 L (4 cups) Vegetable Broth: Using vegetable broth instead of water adds a depth of flavor to the beans as they simmer. Choose a low-sodium broth to control the saltiness of the final dish.
• 1 Large Onion, Finely Diced: Onion forms the aromatic base of our flavor profile. Dicing it finely ensures it cooks evenly and melts into the sauce. Yellow or white onions work best here.
• 3 Cloves Garlic, Minced: Garlic is essential for adding pungent aroma and flavor. Freshly minced garlic provides the most robust taste.
• 1 Red Bell Pepper, Diced: Red bell pepper contributes a touch of sweetness and vibrant color. Dicing it similarly to the onion ensures even cooking.
• 2 tbsp (30 ml) Olive Oil: Olive oil is used for sautéing the aromatics, providing a healthy fat and subtle flavor. Extra virgin olive oil is a great choice.
• 1 tsp (5g) Ground Cumin: Cumin is a warm, earthy spice that is a staple in Mexican cuisine. Ground cumin is convenient, but toasting whole cumin seeds and grinding them yourself will elevate the flavor even further.
• 1 tsp (5g) Smoked Paprika: This spice delivers a smoky depth that complements the chipotle peppers. Ensure you’re using *smoked* paprika, not sweet paprika.
• 1 tsp (5g) Dried Oregano: Dried oregano adds a herbaceous note. Mexican oregano is preferred for its slightly citrusy flavor, but regular oregano works well too.
• 1 Chipotle Pepper in Adobo, Minced: The star of the show! Chipotle peppers are smoked and dried jalapeños, offering a smoky heat. Adjust the amount based on your spice preference.
• 1 tbsp (15 ml) Adobo Sauce (alcohol-free): The sauce from the can of chipotle peppers adds another layer of smoky flavor and a touch of sweetness.
• 400g (14 oz) Canned Diced Tomatoes: Diced tomatoes provide acidity and body to the sauce. Fire-roasted diced tomatoes will enhance the smoky flavor.
• 1 tbsp (15 ml) Honey: A touch of honey balances the heat and acidity, adding a subtle sweetness. Maple syrup can be used as a vegan alternative.
• Salt and Freshly Ground Black Pepper to Taste: Essential for seasoning and enhancing all the flavors.
• 120g (½ cup) Plain Full-Fat Yogurt (halal certified): The base of our lime crema. Full-fat yogurt provides the best texture and richness.
• 2 tbsp (30 ml) Fresh Lime Juice: Freshly squeezed lime juice is crucial for the bright, zesty flavor of the crema.
• Zest of 1 Lime: Lime zest adds an extra layer of citrus aroma and flavor.
• 1 tsp (5g) Finely Chopped Fresh Cilantro (for crema): Cilantro adds a fresh, herbaceous note to the crema.
• 1 tsp (5g) Toasted Cumin Seeds: Toasting cumin seeds before using them enhances their flavor and adds a delightful crunch.
• 1 tbsp (15g) Fresh Cilantro Leaves, Chopped (for garnish): For a final burst of freshness and color.
• Lime Wedge, for Serving: A final touch of acidity and visual appeal.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Pinto Beans: You can substitute with black beans or kidney beans, though the flavor profile will be slightly different.
• Vegetable Broth: Chicken broth can be used if you’re not vegetarian.
• Chipotle Peppers: If you prefer less heat, use only half a chipotle pepper or remove the seeds. For more heat, add another pepper.
• Yogurt: Sour cream or Mexican crema can be used in place of yogurt.

Detailed Cooking Instructions: Crafting the Perfect Smoky Chipotle Frijoles

1. Soak the Pinto Beans: Begin by placing the 500g of dried pinto beans in a large bowl and covering them with plenty of cold water. Allow them to soak overnight (at least 8 hours). This rehydrates the beans, reducing cooking time and improving their texture. Drain and rinse the soaked beans thoroughly before proceeding.
2. Initial Boil & Simmer: Transfer the drained beans to a large, heavy-bottomed pot. Add 1 liter (4 cups) of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the beans simmer gently for 20 minutes. This initial simmer starts the softening process while you prepare the aromatic base.
3. Sauté the Aromatics: While the beans simmer, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and diced red bell pepper and continue to sauté for another 3-5 minutes, until they are tender-crisp.
4. Bloom the Spices: This is where the smoky flavor begins to develop. Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 minced chipotle pepper in adobo, and 1 tablespoon of adobo sauce into the skillet with the sautéed vegetables. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. Be careful not to burn the spices.
5. Combine & Simmer: Add the 400g of canned diced tomatoes and 1 tablespoon of honey to the skillet. Stir well to combine. Pour the entire contents of the skillet into the pot with the simmering beans. Stir to ensure everything is well mixed.
6. Long, Slow Simmer: Return the pot to a gentle simmer, uncovered. This allows excess liquid to evaporate and the flavors to meld. Continue to simmer for approximately 1 hour and 30 minutes, or until the beans are incredibly tender and the broth has thickened to a desirable consistency (around 90°C / 194°F). Stir occasionally to prevent sticking and ensure even cooking.
7. Season to Perfection: Once the beans are tender, season generously with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and half a teaspoon of pepper, then adjust as needed. Keep the beans warm on low heat while you prepare the lime crema.
8. Prepare the Lime Crema: In a small bowl, whisk together 120g (½ cup) of plain full-fat yogurt, 2 tablespoons of fresh lime juice, the zest of 1 lime, and 1 teaspoon of finely chopped fresh cilantro. Whisk until smooth and creamy. This crema adds a bright, tangy counterpoint to the smoky beans.
9. Plate & Garnish: Spoon a generous portion of the smoky chipotle frijoles into a bowl. Drizzle the lime crema over the beans in a decorative swirl. Sprinkle with 1 teaspoon of toasted cumin seeds and 1 tablespoon of chopped cilantro leaves. Serve immediately with a lime wedge on the side.

The Art of Bean Soaking: Why It Matters

Soaking the pinto beans isn’t just a step in the recipe; it’s a crucial technique for achieving the best possible texture and digestibility. Dry beans contain phytic acid, which can inhibit nutrient absorption. Soaking helps to break down phytic acid, making the beans more nutritious. It also significantly reduces cooking time and helps the beans cook more evenly, preventing some from becoming mushy while others remain firm.

Understanding Chipotle’s Smoky Depth

The heart of this recipe lies in the chipotle pepper. Chipotle peppers are simply jalapeños that have been smoked and dried. This process imparts a deep, smoky flavor that is unlike any other chili pepper. The adobo sauce, in which the chipotles are often packed, adds a subtle sweetness and further enhances the smoky notes. Using both the minced chipotle pepper and the adobo sauce ensures a complex and layered smoky flavor in the frijoles.

The Role of Honey: Balancing the Heat

While chipotle peppers bring a delightful smokiness, they also pack a bit of heat. The addition of 1 tablespoon of honey isn’t about making the frijoles sweet; it’s about balancing the heat and adding a subtle complexity to the flavor profile. Honey complements the smoky and savory notes, creating a more harmonious and well-rounded dish. You can adjust the amount of honey to your preference, depending on your tolerance for spice.

Serving Suggestions & Variations

These Smoky Chipotle Frijoles with Lime Crema are incredibly versatile. They are fantastic as a side dish with grilled meats, fish, or vegetables. They also make a hearty and flavorful filling for tacos, burritos, or quesadillas. For a vegan option, simply use a plant-based yogurt alternative for the lime crema. You can also add other vegetables to the sauté, such as corn or zucchini, for extra flavor and texture.

Frequently Asked Questions (FAQ)

• Can I use canned pinto beans? While you can, the flavor and texture won’t be the same. Dried beans, properly soaked and simmered, offer a superior result.
• How spicy are these beans? The spice level depends on the chipotle pepper. Start with one pepper and adjust to your liking.
• Can I make these ahead of time? Yes! The frijoles actually taste better the next day as the flavors meld.

These Smoky Chipotle Frijoles with Lime Crema are a true celebration of flavor. The smoky, savory beans paired with the bright, tangy crema create a dish that is both comforting and exciting. Don’t forget to save this recipe to Pinterest so you can easily make it again and again!

Smoky Chipotle Frijoles With Lime Crema

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• Author: Jusmira Rayne
• Total Time: 110 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

These Smoky Chipotle Frijoles with Lime Crema are a flavorful Mexican-inspired dish, transforming humble pinto beans into a smoky and satisfying meal. Perfect as a side or main course, they offer a delightful balance of flavors.

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Ingredients

Scale 1x2x3x

• 500g (1 lb) Dried Pinto Beans: Soak overnight for best results.
• 1 L (4 cups) Vegetable Broth: Adds depth of flavor.
• 1 Large Onion, Diced: Forms the aromatic base.
• 3 Cloves Garlic, Minced: Adds pungent aroma.
• 1 Red Bell Pepper, Diced: Contributes sweetness and color.
• 2 tbsp (30 ml) Olive Oil: For sautéing aromatics.
• 1 tsp (5g) Ground Cumin: Warm, earthy spice.
• 1 tsp (5g) Smoked Paprika: Delivers smoky depth.
• 1 tsp (5g) Dried Oregano: Herbaceous note.
• 1 Chipotle Pepper in Adobo, Minced: Adds smoky heat.
• 1 tbsp (15 ml) Adobo Sauce: Enhances smoky flavor.
• 400g (14 oz) Canned Diced Tomatoes: Provides acidity and body.
• 1 tbsp (15 ml) Honey: Balances heat and acidity.
• Salt and Pepper to Taste: Essential seasoning.
• 120g (½ cup) Plain Yogurt: Base for lime crema.
• 2 tbsp (30 ml) Lime Juice: Bright, zesty flavor.
• 1 Lime Zest: Adds citrus aroma.
• 1 tsp (5g) Cilantro (crema): Fresh, herbaceous note.
• 1 tsp (5g) Toasted Cumin Seeds: Adds flavor and crunch.
• 1 tbsp (15g) Cilantro (garnish): Final burst of freshness.
• Lime Wedge: For serving.

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Instructions

1. Soak Beans: Soak 500g pinto beans overnight, then drain and rinse.
2. Initial Simmer: Boil beans with 1L broth for 20 minutes, then reduce heat and simmer.
3. Sauté Aromatics: Sauté diced onion, garlic, and bell pepper in olive oil until tender.
4. Bloom Spices: Add cumin, paprika, oregano, chipotle, and adobo sauce; cook for 1 minute.
5. Combine & Simmer: Add tomatoes and honey to the skillet, then combine with beans.
6. Long Slow Simmer: Simmer uncovered for 1.5 hours, until tender and thickened.
7. Season to Perfection: Season with salt and pepper to taste.
8. Prepare Lime Crema: Whisk yogurt, lime juice, zest, and cilantro.
9. Plate & Garnish: Serve beans with crema, cumin seeds, cilantro, and a lime wedge.

Notes

Soaking the beans overnight is crucial for reducing cooking time and improving digestibility. Adjust the amount of chipotle pepper based on your spice preference.

• Prep Time: 10 minutes
• Cook Time: 100 minutes
• Category: Side Dish
• Method: Simmer
• Cuisine: Mexican

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 15 g
• Protein: 18 g
• Cholesterol: 20 mg

Keywords: beans,pinto beans,chipotle,mexican,vegetarian,crema,smoky,side dish,tacos