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Chipotle Refried Pinto Beans

An easy, hearty, and versatile refried bean recipe that works well as a side or as a filling for burritos and enchiladas. The peppers add a wonderful smoky flavor. Adjust the amount to your spice preferences.
Prep Time 8 hrs
Cook Time 1 hr 30 mins
Total Time 9 hrs 30 mins
Course Sides
Cuisine Mexican
Servings 8 -10 servings


  • 3 C. Pinto Beans dried, rinsed
  • 1 Onion chopped
  • 4-5 Garlic cloves chopped
  • 1 " piece of kombu seaweed can be omitted but adds trace minerals and improves digestibility of the beans
  • 2-3 Chipotle peppers in adobo sauce I also added 2 T. of additional adobo sauce
  • 1 T. Chili powder
  • 2 t. Oregano dried
  • 1/2 t. Smoked paprika
  • 1 T. Olive oil
  • 1 1/4 t. Sea salt or to taste


  • Soak beans in water about 8 hours. Overnight works well. You will need to cover the dried beans by at least a couple of inches of water because they will plump up. Discard the soaking water and rinse well.
  • If you can’t soak them, sometimes I forget, you can still make them. It will just take longer to cook.
  • Place beans in a large pot and cover with water by at least 1". Add onion, garlic, kombu, chipotle peppers, chili powder, oregano, and smoked paprika.
  • Stir, cover, and heat to boiling, turn the heat down to a simmer with cover slightly open. Cook for about 1 hour or until the beans are soft. To check, place a bean on a plate and smash with a spoon. If it is easy, they are cooked.
  • Remove the kombu, if desired.
  • Remove some of the liquid but save so that you can use it to thin the beans if necessary.
  • Blend with immersion blender or in a regular blender to desired consistency. Sometimes I make them fairly smooth and sometimes I leave them with more texture.
  • Add olive oil and salt to blended beans and place back in the original pot to heat through .


I freeze any extra beans in small glass containers for later use.
You can also cook these in a slow cooker for 5-6 hours.
These can also be cooked in a pressure cooker but the time will vary depending on the size, pressure your pot achieves, and whether you use the quick-release or natural-release method.
Adapted from Eat and Run by Scott Jurek