Chipotle Lime Baked Beans Recipes

CHIPOTLE BAKED BEANS

Steps:

• Preheat your oven to 400 degrees F.
• Heat an oven-safe pot over medium-high heat and cook the bacon for 4-5 minutes or until halfway cooked through. Do not cook the bacon all the way.
• Remove the bacon from the pot and set aside. Reduce the heat to medium-low. Add the onions and cook for 4-5 minutes or until translucent. Stir in the garlic and cook for 20 seconds.
• Add the brown sugar, chipotle sauce, vinegar, beans, and water. Season generously with salt and pepper. Place the bacon pieces on top of the beans.
• Bake for 40 minutes. Check for seasoning and enjoy!

SMOKY CHIPOTLE BAKED BEANS

Steps:

• Preheat oven to 350. Lightly coat a 9x13 casserole dish with cooking spray.
• Fry the bacon in a large nonstick skillet over medium heat until crisp. Remove to a paper towel lined plate; cool, then crumble.
• Reserve 1 tablespoon of the bacon drippings. Add the diced onion to the pan and cook for 4-5 minutes, until translucent. Add minced garlic and cook until fragrant, about 1 minute.
• Add beans and remaining ingredients (except for bacon) and stir until combined. Pour the mixture into a 9x13 inch casserole dish. Sprinkle the crumbled bacon on top and bake for 45-60 minutes, or until hot and bubbly.

CHIPOTLE BAKED BEANS

Steps:

• Saute the onion, green pepper, and prosciutto in 2 tablespoons olive oil, in a large heavy pot, until the onions and peppers are soft and the prosciutto is browned.
• Add the entire can of beans into a large pot along with remaining. ingredients, except the pureed chipotle.
• Divide the beans evenly between two ovenproof casseroles (I covered two ovenproof mixing bowls with foil).
• I added the pureed chipotle to one of the mixing bowls, then covered them and baked them at 375 degrees for an hour.
• Uncover and cook for another 20 minutes.
• Stir them about halfway through the cooking time, and then again when you uncover them.
• If you so desire, add a little chopped fresh cilantro to the chipotle version.

SCROD WITH CHIPOTLE BUTTER AND BLACK BEANS BAKED IN PARCHMENT

Steps:

• On a small plate with a fork, blend together well chipotle butter ingredients and chill. Chipotle butter may be made 5 days ahead and chilled, wrapped tightly.
• Preheat oven to 400°F.
• On a work surface arrange 1 parchment square and put 3/4 cup black beans and 3 tomato slices in center. Top tomato and beans with 1 piece of scrod or cod.
• Top the fish with 8 olive halves, about one sixth of onion slices, 2 tablespoons wine, 2 teaspoons lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper. Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist. Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan. Make 5 more sacks in same manner with remaining parchment squares and ingredients.
• Bake sacks in lower third of oven (being careful that tops of sacks do not touch heating element) 15 to 20 minutes, or until fish is cooked through.
• Divide sacks among 6 plates and at table snip strings with scissors.
• In a bowl mix together black bean ingredients with salt and pepper to taste. Black beans may be made 1 day ahead and chilled, covered. Season beans with salt and pepper before using.

FIERY CHIPOTLE BAKED BEANS

Steps:

• Step 1.
• Preheat oven to 325°.
• Step 2.
• Heat a Dutch oven over medium-high heat with olive oil. Add onion; sauté until tender, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.