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.
Slow Cooker Chipotle Style Black Beans
Ingredients
- 1 pound dried black beans
- 1/2 onion
- 2 garlic cloves
- bay leaf
- dash of ground chipotle pepper
- 1/4 teaspoon black ground pepper
- salt to taste (after cooking)
Instructions
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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 1/2". Cover and cook on high for 8 hours or until beans are tender. Season to taste with salt.
I made black beans in the crockpot that were similar to this recently! They are so versatile and great to just have on hand to throw in anything!
Joanne – I do love having cooked black beans in the fridge so I can toss them into anything and everything for a quick meal!
Mmmm. I make beans in the slow cooker all the time. Easy and economical. And don’t usually need soaking, if cooking alone. I’m definitely going to try these — might toss in a whole chipotle in adobo instead of the ground chipotle though.
Tracy, love the idea of using whole chipotle which are more flavorful than ground.
I love Chipotle Black Beans and Rice. I swear I think I could eat this stuff every day. Can’t wait to try your spin on this favorite dish!!
Hi Marly, I could eat rice and beans every day too!
I think having a slow cooker helps for my busy schedule. Next big kitchen gadget I buy has to be a slow cooker. I’ve been using heavy pot for slow cooking, but I need to be in the house… love your slow cooker recipes!
Nami – that’s what I love about the slow cooker. I can just leave it unattended during the day without worrying.
Just wondering if you have an instant pot equivalent?
If you soak the beans overnight, it should take about 6 minutes at high pressure in an Instant Pot (according to their guidelines). I would natural release the pressure to ensure the beans are cooked through. I am going to try it and will let you know. Or if you try it first, let me know. Thanks! UPDATE: I just made this using an Instant Pot an 6 minutes at high pressure, with natural releasing the pressure worked great (soaked the beans overnight).
Thanks Jeanette, looking forward to trying this weekend.
Hope you enjoy these beans – if you like more spice or flavor, add some oregano and more chipotle. I like mine with hot sauce.