These Slow Cooker Chipotle Style Black Beans make a great weeknight staple. Served over Cilantro Lime Brown Rice, on top of Huevos Rancheros, or in a burrito or taco, it’s a versatile recipe. All you need is some hot sauce if you like it spicy.
My boys love Chipotle’s burritos and burrito bowls. My oldest son actually did a project on Chipotle at school and was intrigued by their business model of appealing to those who want healthier eats and are willing to pay for it.
Chipotle uses sustainable foods where possible; however, they’ve grown so quickly, sourcing has become more of a challenge so they are continuing to look for ways to meet their demand.
I can’t remember the last time our entire family went to Chipotle, but I’m sure it would cost us a pretty penny for a family of six. So, instead, I decided to re-create the Chipotle experience at home.
These Chipotle Style Black Beans make a great weeknight staple. They’re great served on top of some Cilantro Lime Brown Rice, in a Chipotle Style Chicken Burrito Bowl, on Huevos Rancheros, in a burrito or tacos. I even served these for breakfast one day, and for lunch another day with some hot sauce.
- One 1-pound bag black beans
- ½ onion
- 2 garlic cloves
- bay leaf
- dash of ground chipotle pepper
- ¼ teaspoon black ground pepper
- salt, to taste (after cooking)
- Soak black beans overnight or use quick soak method on package. Drain, rinse well and drain again. Place in slow cooker with onion, garlic, bay leaf, chipotle pepper, black pepper and water to cover by ½". Cover and cook on high for 8 hours or until beans are tender. Season to taste with salt.