Description
Smoky, slightly sweet ranch style beans made with real chipotle peppers in adobo sauce and cooked low and slow in the crockpot. A true dump and go side dish with no soaking and no stovetop work required.
Ingredients
- 4 - 15 ounce cans Pinto Beans, drained and rinsed
- 1-2 Gluten Free Chipotle Peppers, finely diced
- 2 Tbsp Gluten Free Adobo Sauce
- 2 Tbsp Minced Garlic
- 1 medium Yellow Onion, finely diced
- 14.5 ounce can Diced Tomatoes with the juice from the can
- 1/4 cup Brown Sugar
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- 1/2 tsp Black Pepper
- 1 cup Gluten Free Beef Broth
Instructions
Add the drained and rinsed pinto beans to your slow cooker. Add 1-2 finely diced chipotle peppers. Depending your spice level preference you can remove the seeds from the peppers.
Add the adobo sauce, garlic, onion, diced tomatoes with juice, brown sugar, apple cider vinegar, salt, paprika, cumin, oregano, pepper and broth to your slow cooker. Stir to combine all of the ingredients.
Cook on high 3-4 hours or on low for 6-7 hours. The beans are done when they are bubbling and the onion is translucent.
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- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Side Dish, Meals
- Method: Slow Cooker, Crockpot
- Cuisine: American