Chipotle Black Beans Copycat Recipes
CHIPOTLE BLACK BEANS (COPYCAT)
These copycat Chipotle Black Beans are easy to make, inexpensive, and healthy! Add to burritos and salads or serve with rice for a tasty vegetarian meal.
Provided by Meggan Hill
Categories Side Dish
Time 2h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add enough water to cover and stir to combine. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.
- Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.
Nutrition Facts : Calories 123 kcal, ServingSize 0.5 cup, Carbohydrate 20 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 5 g, Sugar 2 g
COPYCAT CHIPOTLE PINTO BEANS
Making beans from scratch is one of those things people pretend is difficult. It's not. Also, you get a hill of delicious Chipotle beans for not too much cabbage (If you know what I mean).
Provided by EmKenBken
Categories Mexican
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy-bottomed pot, or dutch oven medium-high.
- Add onion, beans, cumin, oregano, garlic, bay leaf, 2 chipotle chilies, and 2 teaspoons adobo sauce from the same can. Add enough water to pot to cover beans.
- Bring to a simmer and cook until beans are tender, but not falling apart. Remove from heat. Remove bay leaves and chipotle chilies. Stir in lemon juice, lime juice, salt and pepper.
BLACK BEANS (CHIPOTLE COPYCAT) RECIPE
Provided by randiboyle
Number Of Ingredients 14
Steps:
- beans well. In a 3qt saucepan, sauté bacon until it begins to crisp, about 5 minutes. Add in onions, bell pepper, cumin, and ½ tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Add water, beans, bay leaves, red pepper flakes, and baking soda. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes). Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper. Notes: Slow cooker times may vary. The first time you make the beans, please check them after 3 or 4 hours on HIGH and continue cooking longer if necessary. If the beans have any crunch to them at all, please cook them longer. To soak black beans: Dissolve 2 T. salt in 4 qt of water and add beans. Soak at least 8 hours or overnight. Discard soaking liquid.
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- In a heavy bottomed Dutch oven over medium high heat, heat the olive oil until it shimmers. Saute the onion for 5 minutes, stirring occasionally with a wooden spoon. Add the garlic and cook until fragrant, usually a minute. Remove from the heat.
- Sort and rinse the dried black beans in a metal sieve, then drain them in a metal colander. Dump them into the Dutch oven. There is no need to pre-soak, since they'll be cooked with a little extra water and for a longer time.
- Add the bay leaves, chipotle chili peppers, adobo sauce, cumin, oregano, and the water. We used 8 cups and didn't have to add anymore during the simmering.
- Cover the Dutch oven and bring it to a boil, then reduce the heat to a gentle simmer and cook for 2 1/2 hours or until tender. Stir the beans every 15 minutes so they don't stick on the bottom and to help them cook evenly.
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- Add the oil to a large dutch oven on medium heat along with the onions and cook for 4-5 minutes stirring occasionally until translucent before adding in the garlic and cooking an additional 30 seconds.
- Add in the beans, water, bay leaf, salt, chili powder, cumin, black pepper and oregano and bring to a boil then reduce to a simmer and cook for 30 minutes until thickened.
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- To cook dry beans, first pour them into a large bowl and sort out the broken beans. Rinse, drain and add to a large pot. Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2 hours, or until the beans are soft. (Note: if using canned beans, you can skip this step)
- In a large pot, add the avocado oil and heat over medium heat. Add the minced onions and sauté until golden brown, or about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
- Next, add in the black beans, oregano, chili powder, cayenne pepper, cumin, salt and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated.
- Remove the bay leaves and squeeze lime juice into the beans. Serve immediately in tacos, quesadillas, salads or nachos. Enjoy!
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