Chili Garlic Beans

Schobel says, “I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It’s done when the bean is creamy without being crunchy, or overly soft.”


Maui bbq restaurantAuthor: Chef Chris Schobel

Servings: 12

Prep Time 2 to 2 1/2 hrs. after overnight soaking of beans, or 3 to 4 hours unsoaked


  • 1 lb. pinto beans, preferably soaked
  • 1/2 large onion, large dice
  • 10 garlic cloves
  • 1 chipotle chili in adobo
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 1 Tbsp. cumin
  • 1 Tbsp. paprika
  • 1/2 tsp. black pepper
  • 1 1/2 to 2 tsp. salt, to taste

Method Place onion, garlic cloves, and chipotle chili into food processor bowl and chop fine. Saute in vegetable oil over medium heat till soft and translucent, about 5 minutes. Add rest of ingredients, except the salt, stirring well. Add water to cover by 2 inches. Bring to a boil, then lower heat and simmer 2 hours, making sure water is barely covering beans. Add boiling water, if needed. Add salt after 1 1/2 hours. Check beans for tenderness.


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