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.

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. 

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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How Long Do You Have to Soak Beans Before Cooking?

Not at all. You don’t have to.

I tried a version of these beans where I soaked them the night before, all night long. I thought this might reduce the cooking time, but it didn’t. It also didn’t affect the flavor, texture, or color of the beans.

Others say that soaking the beans, or adding baking soda while you do so, will help remove the gas from the beans and make them easier to digest. I haven’t been able to find any scientific proof of this, but if it makes you feel better (mentally or physically), please feel free to do that.

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.

Do You Cook Beans in the Soaking Water?

Let’s pretend you ignored my advice above and decided to soak your beans anyway. Do you drain the soaking water and get fresh for cooking?

To do so is to “throw the baby out with the bathwater”, so to speak. In this case, the baby is your flavor. And as my buddy Dave always says, you’d never throw that water away if you had to haul it yourself (sage advice).

How to Cook Chipotle Black Beans in a Slow Cooker

To adapt this recipe to a slow cooker version, Follow all the instructions below through the beginning of Step 3, Bring to boil. Once your pot is boiling, transfer everything to a slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

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.

Find all of the Chipotle Copycat Recipes on this site. Or, click here to subscribe to emails and receive all the recipes in a beautiful mobile-friendly eBook, FREE!

Chipotle ChickenChipotle SteakChipotle Barbacoa (beef) • Chipotle Carnitas (pork) •
Chipotle Sofritas (tofu) • Chipotle Cilantro Lime RiceChipotle Black BeansChipotle Pinto Beans
Chipotle Fajita VegetablesChipotle GuacamoleHomemade Tortilla Chips
Chipotle Tomato Salsa (mild) • Chipotle Corn Salsa (medium) • Chipotle Tomatillo Salsa (medium) •
Chipotle Hot Salsa (hot) • Chipotle Honey Vinaigrette (salad dressing) •

This copycat Chipotle Steak recipe tastes even better than the real thing. The marinade is quick and easy and full of the smoky, spicy flavors you love!

 

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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 yellow onions chopped
  • 6 cloves garlic minced
  • 1 pound dried black beans rinsed and sorted
  • 2 teaspoons adobo sauce
  • 2 chipotle chilies in adobo whole
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon dried Italian oregano
  • 6 cups water or more as needed
  • Juice of 1 lemon Added to taste
  • Juice of 1 lime Added to taste
  • Salt to taste
  • In a Dutch oven or large stock pot over medium heat, bring olive oil to a shimmer. Add the onions and cook until softened, about 5 minutes. Stir in the garlic until fragrant, about 30 seconds.
  • Add the black beans, adobo sauce, chipotle chiles, bay leaves, cumin, and oregano. Stir to combine. Add enough water to cover the beans (may be more than listed in the ingredients above).
  • Bring to a boil and reduce heat to medium or medium low. Simmer until beans are tender, about 2 hours, adding more water as needed if the beans are not covered. Remove from heat. 
  • Remove bay leaves and chipotle chiles. (For an extra spicy dish, leave the chipotles in). Add the juice of half a lemon and half a lime, or add more to taste. Season with salt.

Recipe Notes

Nutrition

Calories: 133kcal

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  1. 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

  2. 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

  3. 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.

  4. 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?

  5. 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

  6. 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

  7. 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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