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Chipotle Black Beans

Chipotle Black Beans - recipe card
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Smoky, tender black beans simmered with chipotle peppers in adobo and aromatic spices. This side dish is deeply flavorful with a mild heat, perfect alongside rice, tacos, or grilled meats.

Ingredients

Scale
  • 1 cup dried black beans, soaked overnight and drained
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce from the can
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 4 cups water (or low-sodium vegetable broth)
  • 1 tsp kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Place the dried black beans in a large bowl and cover with 3 inches of cold water. Let soak overnight at room temperature, at least 8 hours. Drain and rinse thoroughly before cooking.
  2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
  3. Add the minced garlic, ground cumin, and dried oregano. Stir constantly for about 30 seconds until fragrant, being careful not to let the garlic burn.
  4. Add the soaked and drained black beans, minced chipotle peppers, adobo sauce, bay leaf, and 4 cups of water (or vegetable broth). Stir to combine.
  5. Bring the liquid to a boil over high heat, then immediately reduce the heat to low, partially cover the pot, and let it simmer gently. You should see occasional bubbles breaking the surface but not a rolling boil.
  6. Simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy but still hold their shape. Start checking for doneness at 1 hour 15 minutes. If the liquid level drops below the beans, add additional hot water as needed to keep them just covered.
  7. Once the beans are tender, remove the bay leaf and stir in the kosher salt and freshly ground black pepper to taste. Taste and adjust seasoning, adding more adobo sauce or salt if desired.
  8. Let the beans rest off the heat for 10 minutes to allow the flavors to meld. The cooking liquid should be slightly thickened and creamy. If too thin, simmer uncovered for a few more minutes; if too thick, add a splash of water.
  9. Serve hot as a side dish, or use as a filling for burritos, tacos, or nachos. For a creamier texture, mash about 1/4 cup of the beans against the side of the pot and stir back in.

Notes

Storage: Store leftover chipotle black beans in an airtight container in the refrigerator for up to 5 days. Freezing: Let cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the beans have thickened too much, stirring occasionally until hot throughout. Alternatively, microwave in 30-second bursts, stirring between intervals.

Nutrition

Keywords: chipotle black beans, black beans, mexican beans, tex-mex side, vegetarian black beans, chipotle peppers, adobo sauce, high fiber beans, slow simmered beans, vegan side dish, easy black beans

Find it online: https://copycatkitchenco.com/chipotle-black-beans/