Low Carb Chipotle Pinto Beans
Elevate your Mexican-inspired meals with this bold and flavorful **Low Carb Chipotle Pinto Beans** recipe! Perfectly tender pinto beans are slow-simmered with smoky chipotle peppers in adobo sauce, aromatic cumin, paprika, and garlic, creating a rich, spicy dish that's both satisfying and nutritious. With a zesty squeeze of lime juice and the option to add cayenne pepper for extra heat, this recipe packs a punch while staying low in carbs. Ideal as a hearty side dish, taco topping, or even as the base for a protein-packed bowl, these beans are perfect for meal prepping or adding excitement to your everyday cooking. Ready in just over two hours and easy to make, this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 1 whole Onion
- 3 whole Garlic cloves
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 teaspoon Ground cayenne pepper (optional for extra heat)
- 6 cups Water
Instructions
Rinse the dried pinto beans thoroughly and place them in a large bowl. Cover with water and soak overnight, or at least 8 hours, to reduce cooking time and improve digestibility.
Drain and rinse the soaked beans. Set aside.
Chop the onion and mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, cumin powder, and paprika to the pot. Stir and cook for another 2 minutes until the spices are fragrant.
Incorporate the chipotle peppers in adobo sauce, stirring to combine with the onion and spices.
Add the soaked and drained pinto beans to the pot, stirring to coat them with the spice and chipotle mixture.
Pour in the 6 cups of water, season with salt and black pepper, and increase the heat to bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the beans are tender. Check occasionally and add more water if necessary to keep the beans submerged.
Once the beans are cooked to your desired tenderness, stir in the lime juice and ground cayenne pepper (if desired for extra heat). Adjust seasoning with additional salt and black pepper to taste.
Serve immediately as a side dish or topping for tacos or salads. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 10.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
