1 lb pinto beans, cooked according to directions, drained and rinsed
1 quart (32 oz.) jar, can, or fresh diced tomatoes
2-4 chipotles peppers in adobo sauce (look in the Mexican section of your grocery)
1 large onion
2 Tablespoons animal fat: Butter, Bacon fat, etc.
In a large pot, saute the onion in the fat over medium high heat until slightly brown. In a blender or food processor blitz the tomatoes with the peppers. Pour the tomato and pepper puree into the stock pot. Add the beans and bring to a slow simmer. Done.
Serve with cheese or sour cream to cut the heat, or eat them plain. I did not add any salt because I add 1 teaspoon of salt to the soak/cook water for the beans, and my homemade diced tomatoes have 1 teaspoon per jar, and the adobo chipotles also have salt added.
If you want more of a baked bean taste, definitely use bacon fat (just cook a few slices in the pot before adding the onions), and add 1/4 cup or more of honey, molasses, or brown sugar to the tomato puree.
And in case you didn't know, chipotles peppers are just smoked jalapenos.
