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Homemade Chipotle Black Beans (Copycat) photo

Chipotle Black Beans (Copycat)

Smoky, tender black beans simmered with chipotle and aromatics for a flavorful copycat side.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 16 servings

Equipment

  • Dutch oven or large heavy pot
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board

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 bay leaves
  • 6 cups water enough to cover beans
  • lemon juice to taste
  • lime juice to taste
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Heat 2 tablespoons oil in a Dutch oven or large pot over medium-high heat until shimmering.
  • Add the chopped onions and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Add the soaked, drained black beans to the pot along with 2 chipotle chilies, 2 teaspoons adobo sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 2 bay leaves.
  • Pour in about 6 cups water or enough to cover the beans, stir to combine, and bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer until the beans are tender, about 1½ to 2 hours, stirring occasionally and adding more water if needed to keep beans covered.
  • Remove from heat. Optionally remove the chipotle chilies and bay leaves, then stir in lemon and lime juice and season to taste with salt and freshly ground black pepper.

Notes

  • Chipotle uses rice bran oil, but olive oil is an easy substitute.
  • To soak beans overnight, cover 1 lb dried beans with water by 1 inch and soak at least 8 hours, then drain.
  • Mexican oregano is traditional, but Italian oregano can be used if needed.
  • This recipe yields about 8 cups of beans, or sixteen ½-cup servings.
  • For a quick soak, boil beans 2 minutes, remove from heat, cover, and let sit 1 hour, then drain.