Beans Encacahuatados

a blue corn tortilla dipping into a skillet with beans

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.

Course Main Course

Cuisine Mexican

Diet Vegan

Total Time 25

Servings servings

Calories 216kcal

Author Dora R.

Ingredients

5 large Roma tomatoes, chopped
½ large white onion, cut in half
2 garlic cloves, peel on
1 to 2 chipotle peppers in adobo
½ cup unsalted peanuts, roasted
½ cup vegetable broth
1 teaspoon dried Mexican oregano
½ teaspoon ground cumin
1 teaspoon salt
⅛ teaspoon freshly ground pepper

Beans

2 teaspoons avocado oil
3 cups cooked Rancho Gordo Royal Corona beans or canned butter beans
1 cup frozen spinach

To Serve

Corn tortillas or rice

US Customary - Metric

Instructions

Heat a comal or heavy-bottomed skillet to medium-high heat.
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.
Transfer the roasted vegetables to the blender, add the chipotle peppers, peanuts, vegetable broth, oregano, cumin, salt, and pepper, and puree until completely smooth.
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.
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

Notes

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.

Nutrition