Chipotle Black Beans (Copycat)
User Reviews
5
Chipotle Black Beans (Copycat)
Description
Chipotle Black Beans (Copycat) combines soaked black beans with chipotle peppers, adobo sauce, and a blend of spices including cumin, oregano, and bay leaf, all simmered until the beans are tender. This slow cooking allows the smoky, mildly spicy flavors from the chipotle peppers to infuse deeply into the beans, resulting in a rich and robust dish. The final touch of fresh lemon and lime juice balances the smoky and savory notes with brightness.
The beans have a soft, creamy texture with a subtle heat and a herbaceous background, making them suitable as a side dish or ingredient in Mexican bowls, burritos, or salads. Preparing the beans from dried requires soaking overnight, but quick-soak alternatives are provided to speed up the prep time if needed.
Leftovers store well in the refrigerator for up to four days and freeze reliably for up to three months. The recipe allows oil substitution with rice bran oil as preferred, and Mexican oregano can be swapped for Italian oregano without compromising the overall flavor.
Ingredients
- 2 tablespoons olive oil or rice bran oil (see note 1)
- 2 medium onion chopped, yellow
- 6 cloves garlic minced
- 1 pound black beans rinsed, sorted, and soaked overnight (see note 2, dried
- 2 chipotle chilies plus 2 teaspoons adobo sauce
- 1 teaspoon cumin ground
- 1 teaspoon oregano see note 3, dried
- 2 bay leaf
- 6 cups water (enough to cover beans)
- lemon juice to taste
- lime juice to taste
- salt freshly ground
- black pepper freshly ground
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
- Rice bran oil can be used instead of olive oil to more closely match the original Chipotle recipe.
- Soak dried black beans overnight to reduce cooking time and improve texture; a quick-soak method is also described.
- Mexican oregano is preferred but Italian oregano is a suitable substitute if unavailable.
- Store leftovers in the refrigerator for up to 4 days, or freeze portions for up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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