Copycat Chipotle black beans is an easy recipe to make ahead or use for your weekly meal prep. Learn how to cook these Mexican beans from scratch on the stove using a Dutch oven. Serve over rice, or put in soft tacos or burritos for a healthy and delicious meal.
- 1/4 cup olive oil (60 ml)
- 3 cups yellow onion, chopped (432g)
- 2 tablespoons garlic, minced
- 4 cups dried black beans, sorted and rinsed (2 pounds; 907g)
- 4 bay leaves
- 2 chipotle chili peppers
- 1 tablespoon adobo sauce
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons dried Mexican oregano
- 8 cups filtered water
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup freshly squeezed lime juice (60 ml)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- 1 tablespoon fresh parsley or cilantro, for garnish
- In a heavy bottomed Dutch oven over medium high heat, heat the olive oil until it shimmers. Saute the onion for 5 minutes, stirring occasionally with a wooden spoon. Add the garlic and cook until fragrant, usually a minute. Remove from the heat.
- Sort and rinse the dried black beans in a metal sieve, then drain them in a metal colander. Dump them into the Dutch oven. There is no need to pre-soak, since they’ll be cooked with a little extra water and for a longer time.
- Add the bay leaves, chipotle chili peppers, adobo sauce, cumin, oregano, and the water. We used 8 cups and didn’t have to add anymore during the simmering.
- Cover the Dutch oven and bring it to a boil, then reduce the heat to a gentle simmer and cook for 2 1/2 hours or until tender. Stir the beans every 15 minutes so they don’t stick on the bottom and to help them cook evenly.
- During the last 15 minutes of cooking, remove the bay leaves and the chipotle chili peppers, then add the salt and the black pepper. Stir to combine.
- When the beans are tender, remove the Dutch oven from the heat and allow it to cool for 10 minutes.
- Stir in the freshly squeezed lime and lemon juice, and garnish with a sprinkle of fresh parsley or cilantro. Serve while still warm.
- With this cooking method, there’s no need to pre-soak the black beans.
- To prevent beans from sticking to the bottom and to promote even cooking, stir them every 15 minutes.
- For Chipotle’s famous smoky flavor, use canned chipotle chili peppers and adobo sauce.
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chipotle black beans vegan, nutrition