Copycat Chipotle Black Beans Recipe
Servings: 12 servings
Cost: $4.23 per recipe / $0.35 per serving
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.
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
Calories: 133kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Sodium: 534mg | Fiber: 5g | Sugar: 2g