Chipotle Black Beans Recipe

This chipotle black beans recipe delivers rich, smoky flavor with simple ingredients like canned black beans, chipotle peppers, garlic, and spices. Great as a taco, burrito, or rice bowl side dish or a warm vegan main.

Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Cooking Method: Boiling

Cuisine: American

Courses: Side Dish

Difficulty: Beginner

Servings: 16

Calories: 123 kcal

Best Season: Suitable throughout the year

Description

This chipotle black beans recipe delivers rich, smoky flavor with simple ingredients like canned black beans, chipotle peppers, garlic, and spices. Great as a taco, burrito, or rice bowl side dish or a warm vegan main.

Ingredients

2 tbsp Olive oil (or Rice bran oil)
2 medium Yellow onions (Chopped)
6 Cloves Garlic (Minced)
1 pound Dried black beans rinsed, sorted, and soaked overnight
2 Chipotle chilies
2 tsp Adobo sauce
1 tsp Ground Cumin
1 tsp Dried oregano
2 Bay Leaves
6 cups Water
Lemon juice (To taste)
Lime juice (To taste)
Salt and freshly ground black pepper (To taste)

Instructions

1
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.
2
Add the 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 ½ to 2 hours.
3
Remove from heat. Remove chipotle chilies if desired and bay leaves. Stir in lemon and lime juices, and season to taste with salt and pepper.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 123kcal

% Daily Value *
Total Fat 2g4%
Saturated Fat 1g5%
Sodium 8mg1%
Potassium 447mg13%
Total Carbohydrate 20g7%
Dietary Fiber 5g20%
Sugars 2g
Protein 6g12%

Vitamin A 5 IU
Vitamin C 1 mg
Calcium 46 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
Black beans: To soak dried beans overnight, pick through and sort 1 pound of dried black beans. In a large bowl, add beans and enough water to cover them by 1 inch. Soak at least 8 hours overnight. Drain and discard soaking liquid.
Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram), but both taste excellent in this recipe.
Yield: This recipe makes about 8 cups of chipotle black beans, enough for 16 (½ cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: The beans can be cooled and packed in freezer-safe containers, labeled, and frozen for up to 3 months. Thaw overnight in the refrigerator.
Quick soak: If you forgot to soak your beans the night before, use this method to get a jump-start on cooking them. Pick through and rinse 1 pound of beans. To a large saucepan, add beans and enough liquid to cover them by 1 inch and Bring beans to a boil and cook for 2 minutes. Remove the saucepan from the heat, cover it, and let the beans sit for 1 hour. Drain and discard soaking liquid.)

Read it online: https://therecipenook.com/recipe/chipotle-black-beans-recipe/