Chipotle marinated beans
I've loved beans as far back as I can remember, but I don’t think I experienced the magic of marinated beans until I was an adult. The flavors of this dish give me elevated 7-layer dip vibes, which was easily my favorite food as a kid.
The bright tomato vinegar pairs perfectly with the smokiness of the chipotle. The Southwest Gold’s creaminess mellows the heat so that even a non-chile lover can enjoy this dish. The whole toasted coriander and cumin seeds add pops of brightness, and the fried pepita topping – inspired by salsa de semillas, the lesser known yet beloved Mexican nut-based salsa – is so addictive you might as well make a double batch.
One of the best parts about this recipe is that the flavors intensify as it sits. So it’s a perfect dish to make on a Sunday and enjoy for lunch throughout the week. My favorite way to enjoy these beans is over yogurt, scooped up with some salty tortilla chips. But they are just as good eaten by the spoonful.
– Rae Pellegrino (@raefried_beans)
- 1 cup Primary Beans Southwest Gold
- For flavoring beans: 1 dried chipotle, 2 cloves garlic, 1 bay leaf
- Kosher salt (like Diamond Crystal) and cracked black pepper
- 1 medium shallot, finely diced
- Zest of 1 lemon and juice of half a lemon
- ¼ cup tomato vinegar (see notes below)
- ¼ cup + 2 tsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3 tbsp chives, finely diced
- ⅓ cup pepitas, raw and unsalted
- ¼ tsp flaky salt
- ¼ tsp crushed chipotle
- 2 tbsp dried or crispy shallot (see notes below)
- Strained yogurt of your choice, for serving
- Tortilla chips, for serving
Tomato vinegar is a flavorful, low-acidity vinegar with delicate notes of ripe tomato. It adds a beautiful brightness to any dish. If you don’t have any in your pantry, you can substitute for citrus vinegar or forego the vinegar for additional lemon.
Dried shallot (like Burlap & Barrel's Purple Shallot) adds a delicate allium flavor and a bit of crunch. You can also make your own crispy shallots by sauteing thin slices in olive oil until golden, and then transferring to paper towels.
Prepare the beans: Cook beans according to the Primary Beans cooking guide in the cooking vessel of your choice, using suggested flavorings. Once cooked, set aside beans, discarding bay leaf and reserving chipotle and garlic.
Make the vinaigrette: Combine shallot and lemon juice in a small bowl and allow to sit. Meanwhile, carefully remove the stem and seeds from the reserved chipotle. Place in a blender with reserved garlic, 1 tbsp bean broth, tomato vinegar, and ¼ cup olive oil. Blend until smooth and emulsified. Season with salt and
Toast the spices: Add coriander and cumin seed to a small pan, and heat over medium-low. Shake the pan to keep the seeds from burning, and toast until fragrant, about 3 minutes.
Assembly: Use a slotted spoon to transfer beans to a medium bowl (save bean broth for another day). Pour the vinaigrette over the top, followed by shallots in lemon juice and chopped chives. Add the warm toasted seeds to marinated beans. Toss everything to combine and allow to marinate while you prepare the pepitas.
Prepare the pepitas: Add remaining olive oil to a small pan over medium heat. Tilt the pan to coat evenly. Add pepitas, and drop the heat to medium-low. Stir pepitas continuously to avoid burning, and toast until evenly golden—about 1 ½ minutes. Transfer toasted pepitas to a small bowl. Add lemon zest, flaky salt, crushed chipotle, and dried or crispy shallot. Toss to combine.
To serve: Spread a healthy dollop of yogurt evenly over a plate or shallow bowl and spoon marinated beans on top with the crunchy fried pepitas. Enjoy as is, or scoop it up with your favorite tortilla chips.