Hot and smoky pink beans

3
1
1
SmartPoints® value per serving
Total Time
2 hr 10 min
Prep
5 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy
This hearty side dish pairs inexpensive dried beans with chipotle chiles in adobo which give it a wonderful smokiness. It’s always a good idea to soak dried beans before you cook them since soaking helps to soften them, allowing the beans to cook more quickly. The time it takes for dried beans to cook depends on the type of bean, how old they are, and how long they have been soaked, so it's a good idea to start checking the beans for doneness after about 50 minutes of cooking time. And once they reach the desired tenderness, drain them immediately to halt the cooking process and prevent overcooking.

Ingredients

Dry pink beans

½ pound(s), picked over and rinsed

Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Canned chicken broth

3 cup(s)

Table salt

½ tsp

Canned chipotle peppers in adobo sauce

1½ tsp, minced, or to taste

Instructions

  1. Quick soak beans according to package directions. Drain.
  2. Heat oil in medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add broth and beans and bring to boil. Reduce heat to low and simmer, covered, 40 minutes. Add salt and cook, uncovered, until beans are tender and still hold their shape, 20-40 minutes longer. Stir in chipotle in adobo.
  3. Per serving (about 1/2 cup)