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Black Beans (chipotle copycat)


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  • 1 pound dried black beans, picked over, rinsed, and soaked overnight (see note below)
  • 2 slices bacon, minced
  • 2 onions, chopped medium
  • 1 red bell pepper, seeded and chopped medium
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 6 garlic cloves, minced
  • 3/4 tsp. dried oregano
  • 3 1/2 cups water
  • 2 bay leaves
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon baking soda
  • 1/4 cup minced fresh cilantro
  • Juice from half a lime



Step 1

beans well. In a 3qt saucepan, sauté bacon until it begins to crisp, about 5 minutes.
Add in onions, bell pepper, cumin, and ½ tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened.
Stir in garlic and oregano and cook until fragrant, about 30 seconds. Add water, beans, bay leaves, red pepper flakes, and baking soda. Bring to a boil.
Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.
Slow cooker times may vary. The first time you make the beans, please check them after 3 or 4 hours on HIGH and continue cooking longer if necessary. If the beans have any crunch to them at all, please cook them longer.
To soak black beans: Dissolve 2 T. salt in 4 qt of water and add beans. Soak at least 8 hours or overnight. Discard soaking liquid.

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