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Chipotle Black Beans batch prepped on a tray.
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Chipotle Black Beans

These Black Beans are a Chipotle style recipe that you can batch prep to put in Snack City in your freezer for quick and easy burrito bowls.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Soaking Time8 hours
Total Time9 hours 45 minutes
Course: Side Dish
Cuisine: meal prep, Mexican
Keyword: free, freezer friendly, gluten free, vegan, vegetarian
Servings: 10 servings
Calories: 180kcal

Ingredients

  • 1 lb dried black beans
  • 6 cups water
  • 0.5 medium onion
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp oil
  • 2 bay leaves
US Customary - Metric

Instructions

For the Black Beans

  • The night before you plan to cook, pour 1 pound (454g) of dried black beans on to a sheet pan and sort through to remove any rocks or sticks. Place the beans into a pot of water and soak overnight.
  • The next day, chop up your onion into a small dice and the garlic into a mince.
  • In a large pot over medium high heat, add 1 tbsp of oil and add the onions and garlic. Stir them around in the oil and allow them to cook for a couple of minutes until they become fragrant.
  • Add in the cumin and oregano and toast for about 1 minute with the onions and garlic in the oil. Pour in the black beans and 6 cups (1440g) of water.
  • Drop in the bay leaves and turn the heat to high. Bring the pot to a boil.
  • Once boiling, place a lid over the top with a slight crack to allow steam to release, remove the heat to a simmer and cook for 1 hour.
  • After 1 hour, check on your beans. Take a few scoops of the beans out of the pot and into another dish. Smash them into a paste and return to the pot. This will release some starch and help to thicken the broth.
  • Place back over the low heat with no lid and cook for an additional 20-30 minutes until the broth has thickened to your desired level.
  • Taste test for doneness, you want a creamy center to the beans. Season with salt and pepper to taste.

Storage

  • Line an sheet pan with parchment paper and pour the beans into the center. Allow them to cool on the counter until they are done steaming and close to room temp. Place the tray into the freezer and freeze until solid.
  • Once frozen, you can break the frozen sheet of beans into smaller pieces and place into containers for long term storage.

Nutrition

  • My total yield after cooking was 1405g for all 10 servings. That means each serving will have 140g to match the nutritional estimates on the recipe.
  • The total nutritional estimate for the recipe would be 1803 calories, 299.6g carbs, 100.8 protein, 22.4 fat. You can divide your total yield by these values if you wish to get a per gram value.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 10g | Fat: 2.2g | Fiber: 7.3g