Whether you’re in the mood for a burrito, salad, quesadilla, or rice, this copycat Chipotle black bean soup recipe is definitely going to take your meal to a whole ‘nother level.
The healthy Mexican dish is extremely easy to make and only needs a few ingredients: black beans and some spices.
When it comes to amazing soup recipes, this is one you’ll want to keep on hand!
There are different dishes you can pair this hearty recipe with, and I’ll tell you all about them in a bit.
But first, let me tell you how to prepare your beans based on the type you’re using.
Canned Beans
Canned beans are already pre-cooked, so they’re easier to use these than dried beans. To prepare, simply drain the liquid it comes with to get rid of the starch and sodium, and that’s it!
Dried Beans
As for dried beans, you need to soften them up first before you use them. Four hours is okay, but for best results, I recommend that you leave them soaking in water overnight.
So if you’re planning to make this copycat recipe with dried beans, make sure to prepare them ahead of time.
Pro-tip: If you need to make this dish and don’t have as much time, soaking the dried beans in hot water for at least an hour is your best option.
What to Serve with Black Beans
Chipotle black beans are so versatile, you can eat them with almost anything. But these are some of my favorites:
Dip. If your chips are tasting a little dull, why not dip them in a bowl of black beans? It’s a delicious and healthy way to add flavor to your snack.
Burrito. Beans are a staple in every burrito. But if you want to add some smoky flavor into your wrap, this Chipotle black bean recipe is the way to go.
If you’re cutting carbs, then ditch the tortilla bread and turn it into a burrito bowl instead. Works great either way.
Rice. Rice and beans is such a filling meal that it’s become a staple in almost every American home. Not only is it hearty, it’s also healthy and easy to make.
If you want to turn your Chipotle black beans into a rice meal, drizzle some olive oil in a pot and sauté garlic, onions, and rice. Add broth and cook at medium-high until it boils.
Reduce the heat to medium-low and let it simmer for another 20 minutes. Finally mix in the beans, cayenne, and cumin.
A fun way to make your meal more exciting? A piece of garlic or French bread complements the dish very well.
It also helps tone down the spiciness of the dish, so I highly recommend it for those who aren’t big fans of spicy food.
Proteins such as chicken and pork also work well with rice and beans.
How to Store Black Beans
This recipe could last for up to one month when you put it in an airtight container and freeze it.
Just be sure to let it cool down to room temperature before you do. To reheat, allow it to thaw in the fridge for about 6 hours before cooking.
Tips & Tricks
It’s important for black beans to cook evenly. As such, you have to use a heavy-bottom pot such as a Dutch oven.
If you want that extra smoky flavor, use canned chipotle adobo sauce instead of chili powder. But don’t forget to take it out before you serve it as you do with the bay leaf.
The lemon or lime juice doesn’t only add a citrusy kick to your dish, it also balances the flavors out. As much as possible, use fresh juice instead of bottled.
How to Make Black Beans Less “Gassy”
As the children’s song goes, “beans beans the musical fruit, the more you eat, the more you toot!”
And while it’s a natural bodily function, breaking wind every 5 minutes is just not that pleasant, especially in the presence of other people.
With that said, here are some ways to make this dish a little less gas-inducing:
Let’s start with the easiest method: soaking for 8 to 12 hours. More importantly, you need to drain and rinse the beans every 3 hours.
In doing so, you’re getting rid of the excess sugar starch that’s causing that gassy feeling.
Another good approach is to add some baking soda to your beans. The baking soda helps prevent the beans from producing the gas-inducing sugars (called oligosaccharides).
The process requires you to boil the beans in water with baking soda. Then, let it soak for at least four hours. Rinse the beans twice before using.
Cooking the beans in a pressure cooker is also a good way to break down these oligosaccharides.
The first thing to do is to soak the beans for 4 to 8 hours. Drain and rinse after.
Then place the beans and some water in a pressure cooker and cook for about 10 to 12 minutes on high.
Finally, do either a natural or rapid pressure release. Drain and rinse well, and they’re ready to use!
Conclusion
So there you have it, folks – a simple recipe for Chipotle black beans.
The next time you crave this tasty comfort food, you no longer need to leave the house and drive to the nearest Chipotle.
Just because it’s a copycat doesn’t mean it can’t taste just as good or even better than the original. Enjoy!
How to Make the Chipotle Black Bean Recipe
You don’t need to be an expert in the kitchen to whip up this tasty copycat recipe.
More Delicious Soup Recipes
Chick-fil-A Chicken Tortilla Soup
Easy Crockpot Taco Soup
15 Bean Soup
Paula Deen’s Taco Soup
Trisha Yearwood Chicken Tortilla Soup
Chipotle Black Bean Soup Recipe
8
servings10
minutes2
hours236
kcalIngredients
2 tablespoons 2 olive oil
1 yellow onion (finely diced)
4 cloves garlic (minced)
1 pound 1 dried black beans (rinsed)
2 bay leaves
1 tsp 1 cumin
1 tsp 1 dried parsley
1 tsp 1 dried oregano
1 tsp 1 paprika
1/4 tsp 1/4 chili powder (or to taste)
6 cups 6 water (or more as needed)
Juice of 1 lime
Salt to taste
Instructions
- Rinse the beans thoroughly and remove any bad seeds from the bunch.
- Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
- Add the diced onion and cook for 3 to 5 minutes, or until softened.
- Add garlic and cook for about 30 seconds, or until fragrant.
- Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
- Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
- Remove from heat and take out the bay leaves.
- Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
- Enjoy!
