Just the thing for a simple and filling side dish – Smoky Chipotle Vegetarian Refried Beans!
Errmehgersh these beans are delicious.
Have you ever made refried beans? They are surprisingly easy – especially when you use my no-soak method.
Here’s the deal:
Preheat your oven to 325. Place a pound of pinto beans in a 3-quart or larger Dutch oven and add enough water to cover them by 1 inch. Put the pot in the oven for 1 hour and 15 minutes. Check the beans and stir; if they are tender, take them out. If not, put them back in and check again in 15 minutes. Easy peasy!
If I actually had to take the time to soak beans overnight, I would likely never make them from scratch. I just can’t plan that far ahead.
This is also why I can’t bake bread that has a rise time of longer than 2 hours. Sad day.
I got to partner with Frontier Co-op to make these beans, so the recipe is hosted over on their site. I just love seeing my recipes over there! Their dried chilies are amazing and so fun to work with.
I’ve shared some of the wonderful dried chilies (chipotle, ancho, bird’s eye, you name it!) with my friends and family and they are always amazed by how flavorful they are. These are NOT the low-quality dried chilies you pick up at the grocery store; the difference is like night and day!
I’m really proud of this recipe, so I’m super happy that Frontier gave me the A-OK to spread the word here on my site. Go ahead and click on over to the Frontier site to grab the recipe!
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