Chipotle Black Beans (Copycat)

Name: Chipotle Black Beans (Copycat)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 16 servings (1/2 cup each)
Ingredients: 2 tablespoons olive oil; 2 medium yellow onions; 6 cloves garlic; 1 pound dried black beans; 2 chipotle chilies; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 bay leaves; 6 cups water; lemon juice; lime juice; Salt and freshly ground black pepper

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462 reviews

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Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
16 servings (1/2 cup each)
Calories
123 kcal
Course
Side Dish
Cuisine
Mexican

Chipotle Black Beans (Copycat)

Eric Vasquez

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These copycat Chipotle Black Beans are easy to make, inexpensive, and healthy! Add to burritos and salads or serve with rice for a tasty vegetarian meal.

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Ingredients

Servings

2 tablespoons olive oil or rice bran oil (see note 1)
2 medium yellow onions chopped
6 cloves garlic minced
1 pound dried black beans rinsed, sorted, and soaked overnight (see note 2)
2 chipotle chilies plus 2 teaspoons adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano (see note 3)
2 bay leaves
6 cups water (enough to cover beans)
lemon juice to taste
lime juice to taste
Salt and freshly ground black pepper

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Instructions

In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add enough water to cover and stir to combine. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.
Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

Notes

Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
Black beans: To soak dried beans overnight, pick through and sort 1 pound of dried black beans. In a large bowl, add beans and enough water to cover by 1 inch. Soak at least 8 hours overnight. Drain and discard soaking liquid.
Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that's all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
Yield: This recipe makes about 8 cups Chipotle black beans, enough for 16 (1/2 cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: The beans can be cooled and packed in freezer-safe containers, labeled, and frozen for up to 3 months. Thaw overnight in the refrigerator.
Quick soak: If you forgot to soak your beans the night before, use this method to get a jump-start on cooking them.

Pick through and rinse 1 pound beans. To a large saucepan, add beans and enough liquid to cover them by 1 inch. Bring beans to boil and cook for 2 minutes. Remove saucepan from heat, cover, and let beans sit for 1 hour. Drain and discard soaking liquid.
Pick through and rinse 1 pound beans. To a large saucepan, add beans and enough liquid to cover them by 1 inch.
Bring beans to boil and cook for 2 minutes. Remove saucepan from heat, cover, and let beans sit for 1 hour. Drain and discard soaking liquid.

Nutrition Information

Show Details

Serving 0.5cup Calories 123kcal (6%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 8mg (0%) Potassium 447mg (13%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 5IU (0%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings (1/2 cup each)

Amount Per Serving

Calories 123 kcal

% Daily Value*

Serving	0.5cup
Calories	123kcal	6%
Carbohydrates	20g	7%
Protein	6g	12%
Fat	2g	3%
Saturated Fat	1g	5%
Sodium	8mg	0%
Potassium	447mg	10%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	5IU	0%
Vitamin C	1mg	1%
Calcium	46mg	5%
Iron	2mg	11%