Creamy, spicy and super easy to make, these beans in a spicy chipotle peanut sauce (frijoles encacahuatados), are absolutely delicious! Perfect with warm homemade corn tortillas.
Why You’ll Love This Recipe
This chipotle peanut sauce recipe hits all the flavor notes; rich, spicy, creamy, and savory. Super satisfying on its own or paired with corn tortillas or rice it’s a quick and easy weeknight meal. These beans are a great make-ahead option for meal prep and just need to be reheated before serving.
This dish is inspired by a recipe for pollo encacahuatado, but I love this vegan version with beans. If you want another chipotle peanut sauce option, these Enchiladas In Peanut Sauce are delicious!
What are chipotle peppers?
If you aren’t familiar with chipotle peppers, they are dried jalapeno peppers used in Mexican cooking. You can find them canned in adobo sauce at the grocery store. I sometimes puree the can and use a few teaspoons, or tablespoons, to add a touch of spice to my recipes. How much to add is up to you.
If you love chipotle peppers then you may like this Smoky Chipotle Vegan Tomato Soup, these Tofu Meatballs in Chipotle Sauce or this Vegan Creamy Chipotle Pasta.
Ingredients
Roma tomatoes: Choose large Roma tomatoes and chop them.
Chipotle peppers in adobo: Chipotle peppers add a smoky flavor and a touch of heat. You can adjust the amount to your spice preference.
Spices: Mexican oregano, ground cumin, salt, and pepper are all you need to add flavor.
Beans: I like Rancho Gordo Royal Corona beans but you can use canned butter beans, also known as lima beans.
Spinach: Frozen spinach is usually my go-to, thawed and drained of any excess liquid, but you can also use fresh.
Making Beans In Spicy Chipotle Peanut Sauce Step By Step
1.Place the 5 tomatoes, 1/2 large white onion, and 2 garlic cloves on the skillet and char.
2. Transfer the charred vegetables to the blender and add, 1 to 2 chipotle peppers, 1/2 cup peanuts, 1/2 cup vegetable broth, 1 teaspoon Mexican oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/8 teaspoon pepper.
3. Puree until completely smooth.
4. Simmer sauce for 5 minutes over medium-low heat.
5. Add 3 cups beans and 1 cup spinach.
6. Simmer for 5 to 6 minutes until the beans are warmed through.
Expert Tips and Tricks
- Keep a supply of canned beans in the pantry so it’s a quick and easy task to prepare this and other bean dishes.
- Rinse the beans to remove any salt and let them drain well to remove excess water.
- Check that your spices are fresh as you want them to contribute the best flavor. Year-old spices won’t have as much of a flavor impact as fresh.
Make this Oil-Free
Omit the oil when simmering the pureed sauce in the skillet.
Serving
These beans can be served immediately or stored in the fridge until you are ready to serve them.
Storing
These spicy beans will keep well in an airtight container in the refrigerator for up to 3 days. If you don’t eat them within 3 days freeze them for up to 3 months. Thaw in the fridge overnight and reheat over the stove or in the microwave.
FAQs
These beans encacahuatados do have a fair amount of spice. If you prefer milder beans, reduce the amount of chipotle peppers or leave them out.
Yes, if you want to use dried beans soak them overnight and boil until soft before adding them to the recipe.
More Mexican Bean Recipes
Vegan Frijoles Puercos
Tomatillo Poblano White Beans
Vegan Frijoles Charros
Beans Encacahuatados
Creamy, spicy and super easy to make these beans encacahuatados, or beans in spicy chipotle peanut sauce, are absolutely delicious. Serve with tortillas or rice.
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Servings: 6 servings
Calories: 216kcal
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Heat a comal or heavy-bottomed skillet to medium-high heat.
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Place the tomatoes, onion, and garlic right on the hot skillet. Let them char until they become soft and have black spots all over, flipping them frequently, for about 8 to 9 minutes. The garlic will be done about 2 minutes in, remove it, and peel it.
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Transfer the roasted vegetables to the blender, add the chipotle peppers, peanuts, vegetable broth, oregano, cumin, salt, and pepper, and puree until completely smooth.
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Heat oil in a large skillet over medium-low heat. Reduce heat to low, pour in the sauce, while stirring, be careful it may splash, and simmer for 5 to 6 minutes or until the sauce thickens slightly and becomes a deeper shade of orange.
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Add the beans and spinach and simmer for 5 to 6 minutes or until the spinach is warm. Serve with blue corn tortillas or with rice
- To make this oil free: omit the oil when simmering the pureed sauce in the skillet.
- You can also use fresh spinach (2 cups).
- These beans can be served immediately or stored in the fridge until you are ready to serve them.
- Store in an air tight container in the refrigerator for up to 3 days. If you don’t eat them within 3 days freeze them for up to 3 months. Thaw in the fridge overnight and reheat over the stove or in the microwave.
Serving: 1serving | Calories: 216kcal | Carbohydrates: 27g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 535mg | Potassium: 810mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3572IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 4mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.