These Baked Chipotle Pinto Beans with Peaches are the ideal summertime barbecue or picnic side dish. Made from scratch, they soak up all the sweet and spicy flavours to create the tastiest baked beans you’ll ever have.
What is a summer barbecue without all the tasty side dishes? Besides baked beans, there’s always a tasty coleslaw to go with the succulent BBQ Pulled Chicken or Pork. If you make your Corn on the Cob in the Instant Pot, you don’t even have to heat up the house!
Disclosure: This post is made possible by Alberta Pulse Growers. All opinions and experiences are my own.
Chipotle Pinto Beans with Peaches
I first tried Chipotle Pinto Beans with Peaches at a local restaurant a few years ago and have been obsessed ever since. The chipotle pepper and peach combination are unforgettable because it’s the perfect union of smoky, spicy, and sweet. The beans soak up all those delicious flavours while they cook.
This a ‘from scratch’ recipe which means rehydrating dried pinto beans and creating the flavourful sauce using onions, garlic, peaches, passata, tomatoes, apple cider vinegar, brown sugar, and spices. There’s no need for ketchup or bottled barbecue sauce.
However, that doesn’t mean you can’t use canned pinto beans, in fact it’s a great way to have these tasty baked beans even quicker!
Ingredients For This Recipe
Each ingredient brings a new layer of flavour to this bean recipe. Spice and smoke from chipotle peppers in adobo, sweetness from the peaches, brown sugar, and apple cider vinegar. Then, there’s the hit of acidity from the tomatoes. Each spice (paprika, regular and ancho chili powder) adds another layer of complexity.
- Dried Pinto Beans
- Chipotle Peppers in Adobo
- Brown Sugar
- Apple Cider Vinegar
- Ancho Chili Powder
- Chili Powder
Try to use fresh yellow peaches while they are in season. Ripe peaches tend to have the best flavour, texture and acidity. However, you can also use canned peaches when fresh peaches are unavailable.
Passata is just another word for strained tomato sauce. It contains only tomatoes with no additional flavourings or additives, though there may be some added salt. I make my own with Roma tomatoes every fall.
Real onion and garlic, not their dehydrated versions, are essential to the flavour of this dish. Additionally, using fresh spices make the tastiest beans! Ancho chili powder is ground up dried poblano peppers while chili powder is a blend of several spices. Both, along with paprika, are essential spices for this recipe. You can use sweet or smoky paprika in this recipe.
What are Pinto Beans?
Pinto beans are common painted beans grown and eaten throughout the US and Canada, including right here in Alberta! They are found in Spanish cuisine but are especially important in Brazilian, Mexican and Tex-Mex, or New Mexican diets.
When they are eaten with corn and rice, they make up a staple vegetarian meal where meat is unavailable. Nutritionally, pinto beans are a good source of protein, iron, potassium, and magnesium, and very high in dietary fibre and folate.
Pinto Beans work well in this recipe. However, you can also use cooked Great Northern Beans, Navy Beans, Cannellini Beans, or even White Kidney Beans. Use dry beans or buy canned beans. In general, one cup of dried beans will equal one 19 oz. (540 ml or approx. 2 cups) canned beans, after cooking.
What are Chipotle Peppers in Adobo?
Chipotle Peppers are jalapeños that have been dried and smoked, then rehydrated and canned in a sauce of vinegar, garlic, spices, and tomato purée. Spice levels may vary across brands, so it is important to try the chipotles before you add them.
Chipotle Peppers in Adobo are an essential ingredient for this bean recipe. They bring essential smoky, slightly sweet and tangy flavours that soak right into the beans.
How to Make Chipotle Pinto Beans from Scratch
Preparing the Pinto Beans
For this baked bean recipe, I used dried pinto beans soaked overnight and cooked the next day. You can use canned beans to skip cooking the beans. In general, one cup of dried beans will equal one 19 oz. (540 ml or approx. 2 cups) canned beans, after cooking so you’ll need two 19 oz. cans of Pinto Beans ( or 2 cups dried beans) to make this recipe.
Rinse and sort the dried pinto beans then place them in a Dutch oven or large pot with a heavy bottom. Add 6 cups cold water and soak the beans overnight. In the morning, drain and rinse the beans.
Add the beans back to the pot and add cold water until the water level reaches 2 inches higher than the beans. Place two bay leaves in the pot but do not add salt. Bring to a boil over medium high heat then turn the beans down to a gentle simmer. Simmer for 60-90 minutes.
When the beans are tender and easily split in two (but do not turn to mush) they are ready. Remove from heat, drain and rinse the beans again. Set aside in colander.
Finishing the Chipotle Pinto Beans
Preheat oven to 350 F. Wipe out the Dutch oven, if needed. Heat a tablespoon of olive oil then add sliced onions and sauté on medium heat until they become soft. Add the minced garlic and sauté another minute or two.
Add the chili powder, ancho chili powder, and paprika to the onion mixture. Sauté for another minute or two.
Place the beans back in the Dutch oven and pour in the passata. Next, add the diced tomatoes, diced peaches, and chopped chipotle peppers with the adobo sauce. Stir in the brown sugar, water, and apple cider vinegar. Season with the salt.
Place the Dutch oven in a 350 F oven and bake the beans for 2 hours or until the sauce has thickened.
What to Do with Leftover Chipotle Pinto Beans
This recipe makes a lot of beans, so you’re almost guaranteed to have leftovers. However, this is a GOOD thing because the beans are even better as leftovers. Chipotle Pinto Beans keep for 3-4 days in the fridge and freeze well.
These beans are delicious on their own…hot or cold! They are the perfect barbecue side dish and make a great vegan main dish served with rice. They make a nice quick lunch if you serve them on toast or as quesadillas between two tortillas.
Additionally, the beans are delicious with pulled pork in a burrito or burrito bowl and if you throw them in a blender of food processor, they make a very tasty dip.
If you make these Chipotle Pinto Beans with Peaches, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 2 cups (450 g) dried pinto beans or 2 (19 oz. cans of pinto beans)
- 1 large onion; sliced into rings
- 1 Tablespoon Olive Oil
- 5 cloves garlic; finely minced
- 2 cups (500 ml) passata
- 5 medium tomatoes or 8-10 Roma tomatoes; seeded and diced
- 2 peaches; pitted, peeled, and diced
- 1/2 (7 oz) can* chipotle peppers in adobo; chopped
- 1/4 cup brown sugar
- 1 tablespoon ancho chili powder
- 1/4 cup apple cider vinegar
- 1 teaspoon sweet paprika
- 1 tablespoon chili powder
- 1 tablespoon salt
- 2 cups (500 ml) water
FOR THE PINTO BEANS (Omit steps 1-3 if using canned pinto beans)
- Rinse and sort the dried pinto beans then place them in a Dutch oven or large pot with a heavy bottom. Add 6 cups cold water and beans to soak overnight.
- In the morning, drain and rinse the beans. Add them back to the pot and add enough water that the water level is 2 inches higher than the beans. Place two bay leaves in the pot.
- Bring to a boil and then turn the beans down to a gentle simmer. Simmer for 60-90 minutes. The beans are done when they easily split in two but do not turn to mush.
- Drain and rinse the beans again. Set aside in colander.
FINISHING THE CHIPOTLE PINTO BEANS
- Preheat oven to 350 F.
- Wipe out the Dutch oven, if needed. Add sliced onions and drizzle 1 tablespoon olive oil. Sauté on medium heat until the onions soften. Add the minced garlic and sauté another minute or two.
- Add the chili powder, ancho chili powder, and paprika to the onion mixture. Sauté for another minute or two.
- Place the beans back in the Dutch oven and pour in the passata. Next, add the diced tomatoes, diced peaches, and chopped chipotle peppers with the adobo sauce.
- Stir in the brown sugar, water, and apple cider vinegar. Season with the salt.
- Place the Dutch oven in a 350 F oven and bake the beans for 2 hours or until the sauce has thickened.
* This recipe uses 1/2 of a 7 oz. can of chipotle peppers in adobo but you can add more or less to your taste.
Amount Per Serving:Calories: 124Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 714mgCarbohydrates: 25gFiber: 6gSugar: 12gProtein: 5g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.