Chipotle’s Black Beans 🫘 recipe ⬇️

Ingredients

• 2 lb Dried Black Beans (Rinsed and soaked)
• 12 cup Water (For cooking beans)
• 2 leaf Bay Leaf (Remove before serving)
• 1 medium Onion (Diced)
• 3 clove Garlic (Minced)
• 1 tbsp Olive Oil (For sautéing aromatics)
• 1 tsp Ground Cumin (Toasted optional)
• 1 tsp Dried Oregano (Mexican oregano preferred)
• 1 piece Chipotle Pepper in Adobo Sauce (Finely minced with 1 tsp adobo sauce)
• 1 tsp Salt (Adjust to taste; add at end)

Instructions

1. Rinse Beans

   Place the dried black beans in a colander and rinse under cold running water, discarding any debris.

   Time: PT5M

2. Soak Beans

   Transfer the rinsed beans to a large bowl, cover with plenty of water (at least 3 inches above the beans), and let soak for 8 hours or overnight. Drain and rinse again before cooking.

   Time: PT8H

3. Sauté Aromatics

   In the large stockpot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook an additional 1 minute.

   Time: PT6M

   Temperature: 350°F

4. Add Beans and Seasonings

   Add the soaked beans, 12 cups of water, bay leaves, ground cumin, dried oregano, and the minced chipotle pepper with its adobo sauce to the pot. Stir to combine.

   Time: PT2M

5. Bring to a Boil and Simmer

   Increase heat to high and bring the mixture to a rolling boil. Once boiling, reduce to a low simmer, partially cover, and cook for 2 hours, stirring occasionally, until beans are tender.

   Time: PT2H

   Temperature: 190°F

6. Season and Finish

   When beans are fork‑tender, remove the bay leaves, add salt to taste, and stir. Let the beans sit off the heat for 5 minutes to allow flavors to meld.

   Time: PT5M

7. Cool and Store

   Allow the beans to cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

8 g

Carbohydrates

35 g

Fat

0.5 g

Fiber

7 g