If you love Chipotle black beans, you're going to love this copycat recipe as a side dish, in your favorite bowl, burrito or tacos! This homemade black beans recipe is 💯times better than canned black beans!
Of course you also need to make Copycat Chipotle Cilantro Lime Rice to go with, you'll find that recipe on the blog as well!
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Why you'll love this recipe
The how and why is pretty simple - cooking black beans from scratch is easy and affordable! AND they taste just like the Chipotle Black Beans Recipe!
This easy recipe uses simple ingredients and is so versatile. Terrific as a side dish, stuffed in a taco, burrito or added to a soup - beans are yummy!!!
Ingredients
For the exact measurements for the Chipotle Black Beans Recipe, please refer to the recipe card at the bottom of this post.
- one pound dried black beans.
- white, red or yellow onion, garlic.
- cumin, chili powder or chipotle chili powder which has a great smoky flavor, red pepper flakes and coriander.
- optional garnishes; green onions, cheese, sliced jalapeños, fresh lime juice. You can substitute lemon juice if you'd prefer. That squeeze of fresh juice makes all the difference!
- water or vegetable broth - water is great, the stock will add even more flavor.
Instructions
I've used the stove top, instant pot and slow cooker to make black beans from scratch. All methods are great and effective, it's more about how much time you have and what you prefer!
For best results, start by sorting the dry black beans. Pick through them, removing any small pieces, dirt or rocks. Rinse thoroughly until the water runs clear.
Black Beans in the Instant Pot
- The first thing you'll do is chop and onion and mince some garlic.
- Sauté onions for just a couple of minutes in the Instant Pot
- Add the garlic and sauté for another minute then in go the spices, dry beans and liquid.
- Cover and seal the top of the electric pressure cooker, set the steam release valve to seal. Change to manual and set the timer to 45 minutes. The Instant Pot does the rest!
Stove top instructions
- Chop onion and mince the garlic.
- Place a large Dutch oven over medium-high heat. When hot add olive oil and sauté the onions for just a couple of minutes.
- Add the garlic and sauté for another minute then the spices, beans and liquid - do not add the salt until the beans are completely tender.
- Cover and increase heat to high, bring to a boil. Add the top, loosely covered and boil the beans on low boil until they are tender, about 1 ½ hours. Replace liquid as it evaporates.
- When beans are tender, season with salt.
Crockpot Copycat Chipotle Black Beans
- Chop the onion and mince garlic.
- Add the garlic, onions, beans, spices, and liquid to the slow cooker.
- Cover, set the crockpot on low and cook until the beans are tender, about six hours. Season with salt when the beans are tender.
🔪 Equipment
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- This is the pressure cooker I use. I've had it for several years now, it's a work-horse!
- If you're going to make this on the stovetop, this is a great Dutch oven.
- Slotted spoon for serving.
FAQ's
On the stove top it will take anywhere from one to three hours, depending on the size and variety of beans.
Cooking black beans in the slow cooker takes about four hours on high.
Using an Instant Pot or pressure cooker beans cooking time is reduced to just 45 minutes.
Start by sorting and rinsing the beans well. Then soak black beans overnight in the refrigerator. After soaking be sure to rinse them thoroughly. Next add the beans to a large pot and fill with water and begin cooking.
Sort and rinse the beans.
Place in a large pot and fill with enough water to cover beans by two or three inches.
Cover and bring to a boil, reduce to a low boil for 2-3 hours.
Check for doneness (by tasting 5 beans) cook longer if needed.
When beans are done, serve warm, or allow to cool, and store in airtight containers.
Tips
Sort the beans well to remove any small stones or dirt. Every now and then I find some!
Rise the beans before cooking until the water runs clear. This will help remove dust and debris.
Make a double batch! This black bean recipe freezes great and that way you'll have some handy when you need an easy side dish or want to make black bean soup!
Variations
- Add additional spices if you'd prefer. Spice up the beans using chipotle peppers in adobo sauce or with chipotle powder. The smokey flavor adds just the right punch!
- Add a bay leaf - bay leaves lighten the flavor and can keep the beans from feeling so heavy.
- A diced red or green bell pepper is super tasty!
- You can substitute red kidney beans or pinto beans.
- Using dried beans is a really inexpensive and much more flavorful than a can of beans.
Storage
Store leftovers in an airtight container in the refrigerator up to three days.
Leftovers freeze great, up to three months.
Serving suggestions
How to use home cooked beans - Vegetarian Black Beans are creamy, flavorful and easy to make. They are a perfect side dish! I always make a big batch because they are a super affordable side dish. Delicious with Chicken Fajitas, they are a great party food!
I've also topped off tortillas with black beans, cheese and jalapeños and baked them making healthy taquitos! They are amazing in homemade burrito bowls as well!
Black beans are delicious in soup. Using canned beans is an easy shortcut, but making your own is so easy and affordable. They freeze great too - why not give this recipe a try!
Serve them with this Green Chile Chicken Enchilada Casserole and a dollop of sour cream - delicious!
I know the Instant Pot is still a fairly new kitchen device and many of you do not have it yet, but when you're ready, it's a piece of equipment I definitely recommend purchasing.
Related Recipes
- Vegan Sweet Potato Black Bean Burritos - hearty burritos filled with sweet potatoes and black beans.
- Chipotle Corn Salsa - a medium spiced salsa, easy to make and delicious!
- Black Bean Soup Recipe - hearty, comforting and satisfying.
Chipotle Black Bean Recipe
Equipment
- Pressure Cooker
- Instant Pot Accessories
- Instant Pot Replacement Parts
Ingredients
- 1 pound black beans dried
- 1 yellow onion diced
- 1 clove garlic minced
- 2 tablespoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon coriander
- 4 cups vegetable stock or water
- 1 to 1 ½ tablespoon salt do not add salt until the beans are completely cooked
- green onions, cheese, sliced jalapeños for garnish as desired optional garnishes
- 1 tablespoon olive oil
Instructions
- Pour the dried beans into a colander. Carefully pick thru them, removing any rocks, dirt clods or blemished beans.
- Rinse thoroughly under cold water until the water runs clear, set aside.
- Peel and dice the yellow onion, mince the garlic.
- Set your Instant Pot on sauté and allow to heat for one minute.
- Add the olive oil and diced onions, sauté for 3-4 minutes. Add the clove of garlic and sauté for another minute or so, just until the garlic becomes fragrant.
- Add the remaining ingredients except the salt and enough liquid to cover 1 inch above the level of the beans.
- Add the Instant Pot lid and seal. Turning valve to seal. Change to manual setting and set timer for 45 minutes.
- When the timer is done, allow it to natural release (NPR) for 10 minutes. Then open the valve and release pressure.
- Check seasoning - this is the time to add salt. You'll need to add 1 to 1 ½ teaspoons salt to taste.
- Top with sliced jalapeños, salty cojita cheese and sliced green onions.
Notes
- Chop onion and mince the garlic.
- Place a large stock over medium high heat. When hot add olive oil and sauté the onions for just a couple of minutes.
- Add the garlic and sauté for another minute then the spices, beans and liquid - do not add the salt until the beans are completely tender.
- Cover and increase heat to high, bring to a boil. Add the top, loosely covered and boil the beans on low boil until they are tender, about 1 ½ hours. Replace liquid as it evaporates.
- When beans are tender, season with salt.
- Chop the onion and mince garlic.
- Add the garlic, onions, beans, spices, and liquid to the slow cooker.
- Cover, set the crockpot on low and cook until the beans are tender, about six hours. Season with salt when the beans are tender.
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Nutrition
Recipe backstory
The first of the year Dan and I both set a goal to lose fifteen pounds. We were going to do it simply - making better choices, eating smaller portions and exercising more.
Dan's temptations come in the form of sweets. My weakness is savory bites like potato chips (specifically Ruffles...) and tortillas with cheese.... mmmm!
We both have our challenges. Figuring out how to make a change was easy enough. I just went to the web and found an app - I took my weight, my how much weight I wanted to lose and my goal date to be at that weight.
From there I learned I should eat 1800 calories a day to lose fifteen pounds. 1800 calories is quite a bit. I portioned it out to just under 300 calories for breakfast, 500 for lunch and the rest was left for a snack during the day and dinner.
To date, Dan has lost eleven pounds and I've lost nine. We are well over halfway to our goal and are both excited about our accomplishment thus far!
We haven't felt deprived either. One thing that has really helped, is not eating empty calories. This is definitely where beans come in!
Julie Menghini says
I love black beans and know the ones that I eat out are full of fat and calories. Making this recipe was so easy and delicious! I make them regularly. You're right that delicious can be good for us too!
Madi says
I've never tried making black beans before but now I have to! These look so great!
Bowl Me Over says
A pot-o-beans are a staple in our home, I hope you give these a try!
Deanna says
I love these!! I want to have a Mexican food party these will be perfect on the buffet!!
Bowl Me Over says
ooh! They would be perfect Deanna and leftovers freeze well!!
Michaela Kenkel says
I am not a meal planner either. No matter how I try!! I love this recipe and that it's so simple!! Thank you!!
Bowl Me Over says
Oh good, I'm not alone then! The IP is a meal-saver, that's for sure!
Julie says
I love this recipe and to me, eatng black beans is not a sacrifice by no means but a great tool in your arsenal against the bulge! Congratulations on killing your goals!
Bowl Me Over says
Thanks Julie - we're feeling so good about ourselves, it's exciting to reach those milestones!!
Angela says
I feel like my love for black beans is a little crazy but I can't help myself! They are so good for you, so delicious and you can use it in so many ways! These sound absolutely perfect!!
Bowl Me Over says
Thanks Angela, enjoy - these are super yummy!
Jennifer A Stewart says
Congrats on your progress! My hubby is going Paleo for this month and is feeling good a week in but still has those crazy cravings too. He loves his black beans just like you and now I think I will have to get an instant pot to make these when he starts eating beans again!
Bowl Me Over says
Paleo is tough (for me anyway!) Congrats to him and I hope he's found something that works well for him! p.s. you definitely need an Instant Pot, they really are terrific!!
debi at Life Currents says
This is a wonderful recipe. I love black beans but am usually hesitant to make them from scratch. This takes all the guess work out of it. Thanks!
Bowl Me Over says
I understand why, the reason I make them from scratch is to customize the flavor and they are so easy to make. Plus they freeze terrific!
Lisa@Lisa's Dinnertime Dish says
I love black beans and I love my Instant Pot! I'm going to have to give these a try, the seasoning combination sounds so delicious and there's so many ways to serve them!
Bowl Me Over says
Ha! I think the IP is the BEST new kitchen thing-y in a long time! 😀 Seriously though, such a timesaver and once you get the hang of it, so easy to work with.
michele says
I LOVE black beans.... and the spices in here are perfection! We really enjoyed them! (Yes, I finally got an instapot and made them tonight for dinner!)
Bowl Me Over says
Ahh.... you've joined the dark side have you? Hahaha, just kidding I know you're going to love your IP - it's perfect for cooking beans!