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!
Jump to:
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
- onion, garlic
- cumin, chili powder or chipotle chili powder, red pepper flakes, coriander
- optional garnishes; green onions, cheese, sliced jalapeños, fresh lime juice
- 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 throughly 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 the 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
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 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.
Variations
- Spice up the beans using chipotle peppers in adobo sauce or with chipotle powder the smokey flavor adds just the right punch!
- You can substitute red kidney beans or pinto 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. 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 and my recipe for Skinny Taco Salad is topped off with cooked black beans. 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
- 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, natural release (NPR) for 10 minutes. Then open the valve and release rermaining 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.
Nutrition
Sign up for my recipes here!!
Don't worry, we'll never share your email.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!
