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Say hello to the best Copycat Chipotle Black Beans! They’re made in the Instant Pot or slow cooker for the ultimate flavor and creaminess. All you need is 11 simple ingredients and no soaking required.
Today I’m bringing you another one of my favorite Chipotle Mexican Grill Copycat Recipes. I’ve been making these beans for over 6 years now, and almost always have a few batches stashed away in the freezer for last minute Chipotle Burrito Bowls or any meal that needs a cheap and easy side dish.
Most of the Chipotle Mexican Grill Black Beans recipes on the internet are made with canned beans, but once you make your own beans from scratch you’ll know that nothing competes with the flavor of homemade beans.
So get ready to make superior Chipotle beans to pair with corn salsa, fajitas, sofritas, and a big ol’ dollop of guac.
Ingredients You’ll Need
- Oil: Chipotle Mexican Grill’s go-to cooking oil is rice bran oil. This isn’t something I ever stock in my home pantry. Instead I sauté the aromatics and spices in avocado oil. Feel free to use any neutral cooking oil of choice.
- Aromatics: For a flavorful foundation to the beans, you’ll need yellow onion and freshly minced garlic cloves. White onion can be used as well.
- Spices: The spice blend is the most important part of making signature Chipotle Mexican Grill Black Beans at home. You’ll need cumin, paprika, chipotle powder, salt, pepper, bay leaves, and a dash of nutmeg. Chipotle powder is very potent and spicy, so adjust as needed.
- Dried black beans: This recipe has been developed with dry black beans that have NOT been soaked in advance. If you choose to soak the beans ahead of time, you will need to adjust the cook time and amount of water considerably. I have not tested this and cannot recommend it.
- Vegetable broth: You can cook these beans in water, but I prefer to cook in low-sodium vegetable broth for additional savoriness and flavor.
- Citrus juice: Chipotle Mexican Grill’s beans are finished with a squeeze of lemon and lime juice, but if you like the flavor of the beans without, feel free to skip it.
How to Make Chipotle Black Beans in the Instant Pot
Step 1: Rinse the beans
This is an important first step that not only cleans away dust and debris, but also helps you to sift through the beans and discard any unfavorable looking beans, stones, or noticeable debris.
Step 2: Sauté the aromatics
Turn on the sauté function on the Instant Pot and add the oil. Once warm, add the aromatics and jalapeño, if using, and sauté for 3-4 minutes, until soft and translucent. Add in the spices and sauté for an additional minute.
Step 3: Add the beans and broth
Add the rinsed, drained beans, 5 cups of broth, and bay leaves. Stir to combine.
Step 4: Cook until tender
Secure the lid and set the valve to “sealing.” Cook on manual high pressure for 45 minutes. After 45 minutes, allow the pot pressure to naturally release for 25 minutes before releasing the remaining pressure.
NOTE: If your beans are older, they will require a longer cooking time. If this is the case, cook for 55 minutes.
Step 5: Season and serve
Optional, but delicious: Squeeze fresh lemon and lime juice over the beans to taste and season with additional salt as needed. Enjoy immediately while warm or store for meal prep!
Slow Cooker Variation
The slow cooker method is very similar to the Instant Pot method, with just a few changes:
- Sauté the aromatics and spices on the stovetop until soft and tender.
- Transfer aromatics to the slow cooker bowl, along with the dry beans, broth and bay leaves. Stir to combine.
- Cook on high for 6-8 hours, or until the beans are soft and tender. This can vary depending on your slow cooker (I need to cook the full 8 hours, but you can even cook up to 10 if your beans are old).
- Squeeze over fresh lemon and lime juice and season with salt to taste. Enjoy!
Serving Suggestions
My favorite way to enjoy these beans is in a homemade chipotle burrito bowl, but it’s also the perfect cheap and easy side dish for tacos, enchiladas, breakfast hash, stuffed peppers, nachos, and more.
If you need real ideas, check out these 50+ Vegetarian Black Bean Recipes.
Or, if you’re committed to making the real deal Chipotle at home, try my chipotle copycat recipes and load them together!
Storage Instructions
Leftover chipotle beans will keep for up to 5 days in an airtight container in the refrigerator or 6 months in the freezer. I love to freeze my rice and beans in Souper Cubes.
Frequently Asked Questions
Why are Chipotle beans spicy?
Chipotle black beans have a slightly spicy underlying flavor to them from the chipotle powder. I like adding a 1/2 jalapeno for additional spice to our beans, but this is completely optional and only recommended if you enjoy spicier foods. Chipotle does not use jalapeno in their beans.
Does chipotle black beans have pork?
Chipotle used to put bacon in their pinto beans, but they’ve since changed the recipe. The Chipotle website confirms that neither their black beans nor pinto beans contain pork. In fact, most of the side dishes at Chipotle Mexican grill are vegetarian and vegan-friendly!
Are there onions in Chipotle beans?
Yes, Chipotle Mexican Grill uses yellow onions in their beans. If you are sensitive to onion, feel free to leave it out of your homemade recipe – the spices will still yield flavorful beans!
How many cups of beans will this make?
This recipe makes about 6 cups of cooked beans, or the equivalent of four 15-ounce cans.
Can I double the recipe?
Yes! I pretty much always double the recipe and freeze the excess. When doubling the recipe, the cook time will remain the same – the pot will just take longer to come to pressure. Additionally, use 9 cups of water instead of 10.
Why are my beans still crunchy?
If you have followed the recipe and cooked for the recommended amount of time and the beans are still slightly firm or crunchy, they were likely old beans.
They’re still safe to eat, but older beans require a longer cooking time. To fix this, secure the lid back on the Instant Pot and pressure cook for an additional 10 minutes, or until the beans are soft and tender.
Copycat Chipotle Black Beans Recipe
Ingredients
- 1 tablespoon avocado oil for sauteeing. Can substitute bran oil ($0.19)
- 1 yellow onion diced ($0.60)
- 2 cloves garlic minced ($0.12)
- 1/2 jalapeño deseeded and diced (completely optional for spicier beans – Chipotle Mexican grill does not use in their beans) ($0.33)
- 1 teaspoon cumin ($0.12)
- 1 teaspoon paprika ($0.12)
- 1/2 teaspoon chipotle powder adjust to spice preference ($0.06)
- 1/2 teaspoon Morton kosher salt plus more to taste ($0.02)
- 1/2 teaspoon black pepper ($0.02)
- 1/4 teaspoon nutmeg ($0.03)
- 2 bay leaves ($0.24)
- 1 pound dried black beans not soaked ($1.44)
- 5-6 cups low sodium vegetable broth ($0.48)
Instructions
Instant Pot Method
- Prepare the beans: Rinse the dry black beans thoroughly under cold water, discarding any damaged or discolored beans.
- Sauté the Aromatics: Set the Instant Pot to the sauté function. Heat the oil, then add the diced onion, minced garlic, and chopped jalapeño (omit jalapeño for a milder flavor). Cook for 3–4 minutes, stirring frequently, until the vegetables are soft and translucent.
- Toast the Spices: Add the ground cumin, paprika, chipotle powder, nutmeg, and a pinch of salt to the pot. Stir well and sauté for an additional minute to toast the spices and enhance their flavors.
- Combine Ingredients: Add the rinsed black beans, 5 cups of vegetable broth, and bay leaves. Stir well to ensure all ingredients are evenly distributed. To prevent a burn notice, deglaze the bottom of the pot by scraping it thoroughly with a wooden spoon or silicone spatula to release any stuck-on spices.
- Cook the Beans: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 45 minutes. Allow the Instant Pot to come to pressure, which will take approximately 15–20 minutes before cooking begins (longer if using an 8 qt Instant Pot).Note: Older beans take longer to cook. Increase cook time to 55 minutes.
- Release the Pressure: Once the cooking cycle is complete, allow the pressure to naturally release for 25 minutes. When the display reads “L25,” carefully release any remaining pressure by turning the valve to the “Venting” position. Open the lid and remove the bay leaves.
- Optional Enhancements: Stir in freshly squeezed lemon and lime juice to taste (about ½ of each is recommended). Adjust seasoning by adding additional salt, if needed.
- Serve or Store: Serve the beans immediately, or allow them to cool completely before storing.
Slow Cooker Method
- Prepare the beans: Rinse the dry black beans thoroughly under cold water, discarding any damaged or discolored beans.
- Sauté the Aromatics: In a skillet over medium heat, warm the avocado oil. Add the diced onion, minced garlic, and chopped jalapeño (omit jalapeño for a milder flavor). Cook for 3–4 minutes, stirring frequently, until the vegetables are soft and translucent.
- Toast the Spices: Add the ground cumin, paprika, chipotle powder, nutmeg, and a pinch of salt to the pot. Stir well and sauté for an additional minute to toast the spices and enhance their flavors.
- Assemble in the Slow Cooker: Transfer the sautéed onion, garlic, jalapeño, and spice mixture to the slow cooker. Add the rinsed black beans, 6 cups of vegetable broth, and bay leaves. Stir well to combine.
- Cook the Beans: Cover and cook on high for 6–8 hours, or until the beans are soft and tender. Cooking time may vary depending on your slow cooker model; for best results, check at the 6-hour mark and continue cooking as needed.
- Optional Enhancements: Stir in freshly squeezed lemon and lime juice to taste (about ½ of each is recommended). Adjust seasoning by adding additional salt, if needed.
- Serve or Store: Serve the beans immediately, or allow them to cool completely before storing.
- Low-sodium vegetable broth: Substitute with water or another low-sodium broth.
- Morton kosher salt: Can use table salt or Himalayan pink salt, if preferred or desired. If you use regular salt in place of kosher salt you will need to use far less. I would start with 1/8 TEASPOON sea salt in place of 1/2 teaspoon kosher salt.
Notes
- Disclaimer: This recipe is only inspired by Chipotle Mexican Grill's beans and is not the authentic restaurant version.
- Storage Instructions: Leftover chipotle beans will keep for up to 5 days in an airtight container in the refrigerator or 6 months in the freezer.
- Slow Cooker Beans Disclaimer: Do not cook these beans on “low” in the slow cooker or substitute the black beans for red kidney beans.Beans need to be cooked over 212 degrees Fahrenheit in temperature for 30 minutes to break down Phytohaemagglutinin, a known gastrointestinal toxin. My slow cooker reaches close to 300 degrees Fahrenheit on the “high” setting. Test the temperature of your slow cooker with a thermometer during cooking to ensure it reaches a safe cooking temperature or use the Instant Pot method when in doubt.
- Note about the spiciness: Chipotle black beans have a slightly spicy underlying flavor to them from the chipotle powder. I like adding a 1/2 jalapeno for additional spice to our beans, but this is completely optional and only recommended if you enjoy spicier foods. Chipotle does not use jalapeno in their beans. Omit the jalapeno in addition to the chipotle powder if you do not like spice.
- This recipe is written for dry beans that have not been soaked. If you choose to soak the beans ahead of time, you will need to adjust the cook time and water used considerably. I have not tested this and cannot recommend.
- Note that the slow cooker method calls for 1 additional cup of vegetable broth. This is because it steams far more than the Instant Pot.
- This recipe was developed in a 6 qt. Instant Pot. An 8 quart Instant Pot will work, but will take longer to come to pressure.
- Slow cooker machines also vary greatly. Check your beans after 6 hours, but I usually need to cook for the full 8 hours.
- If doubling the recipe: Use the same cook time, and double all ingredients. If using Instant Pot method, use 9 cups water instead of 10.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
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This recipe was originally published November 10, 2019. It has been updated on May 12, 2021 to include improved images, step by step process shots, FAQs and expert tips, and a tested slow cooker method. The original recipe remains the same.
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13 Comments
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The recipe turns out good beans every time. The flavors are authentic to Chipotle ! I love the recipe and I use it time and time again.
how many batches of 12 servings can be done at once in a 6 quart instapot? Can I triple the recipe? 2.5, or just double? I’m making burrito bowls for 100 people.
Thanks!
Easy, delicious, and customizable recepie! Even better than chipotle. Tastes great over eggs as well.
Caution if you’ve had your dry beans for 1yr +, it may require additional cooking time. I did a 2nd cycle on high for an additional 20 mins. But I doubt I will ever have old beans again.
I’m glad you loved the recipe as much as we do! Really good tip about dried beans – this is true and a common cause for slightly crunchy beans!
How easy the recipe came together. I am make right now. Should be delicious
Fantastic! How did it end up tasting?
This recipe is delicious and perfect for weekly meal prep! I have also used this recipe to make plain black beans, only adding water and salt, and it has worked perfectly. I tripled this recipe and froze the extras to save for when I am in a rush and want a quick meal.
Thanks so much for your recipes! Can I substitute pinto beans for the black beans?
Hi, thank you so much for trying the recipes! I think this should work with pinto beans! I would naturally release the pressure after 15 minutes of depressurizing instead for pinto beans (they are softer). So cook under manual high pressure for 45 minutes and release at L15. Let me know how it goes for you!
Have you ever 1.5 or doubled the recipe for a crowd? Any tips for doing that? Thanks!
Oh my gosh, absolutely! I double this recipe every time I make it to freeze some. The cooking time remains the same, and I usually do a bit less liquid (about 9 cups!), but otherwise double it!
I will try this without the jalapeno or chipotle powder. What did you mean here?
[[ be sure to scrape the bottom of the Instant Pot with your Instant Pot to make sure none of the spices are stuck ]]
scrape with a what?
Oops! Sorry about that. It should say be sure to scrape the bottom of the Instant Pot with a spatula to make sure nothing is stuck to the bottom
Of the pot. This helps prevent triggering a burn warning.