Chipotle Black Beans Recipe (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.

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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I love the complex, smoky flavor or Chipotle's black beans. Unlike my first black beans recipe, this version has no bacon and no bell peppers, but it's just as hearty and delicious.

How to Cook Chipotle Black Beans on the stove:

  1. Heat oil until shimmering and cook onions until softened.
  2. Stir in garlic until fragrant, then add beans, spices, and enough water to cover.
  3. Bring to a boil, reduce heat, and simmer until beans are tender, about 2 hours.
  4. Add lemon juice, lime juice, and s&p to taste.

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.

How to Cook Chipotle Black Beans in a Slow Cooker:

  1. Heat oil until shimmering and cook onions until softened.
  2. Stir in garlic until fragrant, then add beans, spices, and enough water to cover.
  3. Bring to a boil, then transfer to a slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  4. Add lemon juice, lime juice, and s&p to taste.

A photo of the cooked black beans in the crock pot, being stirred by a wooden spoon.

What can I do with my leftover Chipotle peppers and/or adobo sauce?

Transfer to a bag and freeze for future use, or use in:

5 from 2 votes

Chipotle Black Beans Recipe (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.
Course Side Dish
Cuisine Mexican
Keyword beans
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 16 servings
Calories 133kcal
  • 2 tablespoons olive oil or rice bran oil
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 1 pound dried black beans rinsed and sorted
  • 2 chipotle chilies plus 2 teaspoons adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano (see notes)
  • 2 bay leaves
  • 6 cups water (enough to cover beans)
  • fresh lemon juice to taste
  • fresh lime juice to taste
  • Salt and freshly ground black pepper
  • 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 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.

Recipe Notes

You can use either Italian or Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe. Feel free to use whatever you have.

Nutrition

Calories: 133kcal

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  1. Veronica

    Can this recipe be made in an instant pot?

  2. Lisa

    Hi, how many 15oz cans should I use?

  3. Janice Alexander

    Can these beans be cooked ahead and frozen to heat up at a later date or do they get mushy?

    1. meggan

      Hi Janice, I don’t have a lot of experience freezing cooked beans and I feel like there aren’t any comprehensive resources on the topic! I will definitely make a batch, freeze them, and figure it out. In the meantime, my gut reaction is that you’d be fine making and freezing the beans. Just cover them completely with the cooking liquid, thaw them before reheating, and reheat them over low heat. Again, these ideas are untested so far but they make sense to me. You could also try undercooking the beans slightly the first time, but that feels super risky to me and I don’t recommend it. I’ll report back after some R&D! Thanks! -Meggan

  4. Sara

    Can you make this recipe with canned cooked beans?

    1. Julie Haring

      I actually used canned black beans and Penzy’s adobo spice (plus garlic powder, onion powder and salt and maybe some lemon or lime juice and possibly some kind of chili powder: I don’t remember exactly what I threw in there. I am betting it was dried or bottled versions of things in the recipie above) and got a pretty good imitation of thier beans. I didn’t rinse the beans; I used the juices in the can. It was beginners luck that I actually got pretty close that first time. I didn’t write down what I did though and I have only tried two other times to do this again with unsatisfying results, but it can be done with canned beans, Penzy’s adobo spice, and some other dried spices…. you would just have to experiment… Now that I see her recipie, I might start trying canned beans and my dried spices again to try and get a quick and dirty imitation without all the fuss.

    2. meggan

      Hi Sara, yes definitely! But rather than simmering for 2 hours, you could simmer just for 20 or 30 minutes and you’d be good to go. Thanks for your question! -Meggan

  5. Tom Sev

    Be careful when dumping heated ingredients into a slow cooke vesselr. A few months ago, I wanted to jumpstart my slowcooker chickpeas. So I got them up and boiling in a large pot on the stove and then dumped them into my slow cooker so they would be ready when I got home from work. My 3-month-old slow cooker cracked and the liquid started draining out. The vessel did not split open. It just got a crack that makes it unusable.
    I am guessing it was the heat shock of 3 cups of chickpeas and all of its water hitting a vessel at room temperature. This was probably a larger volume than most folks would make, but I wanted to mention it, so others can avoid such a result.
    Ok. I look forward to trying this recipe. Thank you so much for writing.

    1. Sandra

      Can I use Mexican Oregano in place of Italian Oregano? What is the difference?
      Thank you.

    2. Meggan

      Hi Sandra, you definitely could, but I have not tested it this way, and it would most likely give quite a different flavor. Mexican oregano tastes more like marjoram and Italian oregano tastes like oregano. While it may be a good way to do this, I think it wouldn’t taste like a Chipotle copycat recipe. Hope this helps!

  6. Amanda

    Do you generally cover the beans for the stovetop method or is it treated like the Chipotle rice method? I know you mention “if the beans are not covered” but do you generally place a lid on or not?

  7. Dom

    I owe my life to you. Been looking for this. Thank you so much.

    1. meggan

      First you should confirm you like the recipe! LOL! But I hope you do, and you’re welcome. :D

  8. Kelly

    All of your recipes are delicious!  Thank you! I had a different experience with soaking/not soaking. When I soaked them overnight they cooked in half the time, 1 1/2 hours vs 3.  5 stars

  9. Peyton Adkins

    The slow cooker option is really cool, I’m all for prepping and dumping and letting it cook!5 stars

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