Side dishes
Smoky chipotle beans
To turn your barbecue into a smoker wrap ½ cup wood pellets (available at barbecue shops, hardware stores or online) in a sheet of aluminium foil, seal to form a parcel, then poke 4-5 holes in the top. Preheat your hooded barbecue to 215°C-220°C. Place parcel over the hottest part of your barbecue (typically at the back) as it heats up. Once smoke starts to escape from the parcel, close the hood and start the cooking/smoking process (to allow more smoke to release, carefully open the parcel before cooking/smoking). Cooking times will vary.
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 6 portions
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- Category
- Side dishes
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Diet
- VeganPlant-based
- Difficulty
- Easy
- olive oil
- 1.4 oz
- canned pinto beans
- 1.8 lb
- red onion
- 1
- garlic
- 4 cloves
- red capsicum
- 1
- chipotle chillies in adobo sauce
- 2 tsp
- smoked paprika
- 1 tsp
- ground cumin
- 2 tsp
- canned tomatoes
- 14 oz
- pure maple syrup
- 1.5 tbsp
- dried bay leaves
- 2
- sea salt
- 1–2 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 65.6 g
- Energy
- 4,983.1 kJ
- Calories
- 1,191 kcal
- Fat
- 7.7 g
- Fibre
- 68.6 g
- Carbohydrates
- 172.2 g
Cooking instructions are available on the original Cookidoo® page.
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