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Chipotle Black Beans (Copycat)
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.