Copycat Slow Cooker Chipotle Black Beans

 

I have never been to Chipotle before, but I have recently become acquainted with their burrito bowls. As I understand it, they are customizable, filling, tasty, high in protein, with a relatively low calorie count. All of this sounded really good to me, so I started looking around for assembly instructions, as well as a recipe for their black beans. There are a number of recipes that claim to be copycats of Chipotle's black beans, but I opted for the one that I deemed to be the easiest because it is made in the slow cooker, customizing it in my own special way. The last thing I want to do in the heat is boil beans on the stove top. I was pleased with the results; they are very good, but I think made even better by the inclusion of minced jalapeño, but that’s just me.

Copycat Chipotle Black Beans

 1 lb. dried black beans, rinsed

1 yellow onion, diced

6 cloves garlic, minced

1 chipotle chili in adobo sauce, minced

4 c. vegetable broth

2 c. water

1 t. ground cumin

2 t. dried Mexican oregano

1 t. adobo

2 bay leaves

Juice of one lime juice

Salt, to taste

Freshly ground black pepper

Into a slow cooker, place black beans, onion, garlic, chipotle chili, broth, water, cumin, oregano, adobo, and bay leaves; stir to combine. Cook on high for 6-7 hours until the beans are tender. Discard the bay leaves and add lime juice and salt and pepper, to taste.

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Bacon Chili Corn Chowder

I am a chowder kind of girl, so when I saw this recipe on Twelve Tomatoes, I knew that it was in my future. The recipe is good, very good, but I took it over the top by stirring in a cup of shredded Pepper Jack cheese, and kicking it up a bit with some smoky ground cumin. Even Mr. O-P, who is not a spicy guy, and whose soup love begins and ends with Chicken Noodle, liked this one. The original recipe called for five cups (approximately 6 ears) of fresh corn. I'm sure that fresh corn, in season, and perhaps roasted on the grill, would have added much to the deliciousness, but I only had frozen and it was still delicious. The heat is adaptable, so if you like more, add another chipotle. Also, experiment with your own variety of onions. I didn't quite have enough scallions called for, but did have one lone leek on the verge of becoming limp and trash bound, so I thinly sliced it, and tossed it in; if you don't have a leek, use more scallions.

Bacon Chili Corn Chowder

6 slices bacon, chopped into 1/2-inch pieces

1 1/2 large yellow onions, diced

4 scallions, chopped

1 leek, white part only, finely sliced

2 tablespoons butter

1 15-ounce bag frozen corn

2 whole Chipotle peppers in Adobo sauce, diced

1 can (4 ounces) diced green chilies

32 ounces homemade chicken stock

2 cups heavy cream

4 tablespoons Masa (I used cornmeal)

1 cup Pepper Jack cheese, shredded

1/4 teaspoon cumin

1/8 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

In a large pot, cook bacon pieces over medium heat until crispy. Remove some of the bacon and save for garnish.  Add the diced onions (scallions and leeks); cook and stir for 3-4 minutes.

After the onions start to soften, add butter to the pot, let melt and then add the corn. Stir and cook for 2 minutes.

Add both varieties of chilies and stir, cooking for 1-2 minutes.

Pour in chicken stock and bring to a simmer, then pour in cream.

In a small container, combine Masa (or cornmeal) with a little bit of water and mix together, then pour into the soup. Allow to cook and thicken for around 15 minutes. Add cumin and paprika, and stir to blend. Add cheese and stir until it melts.

Garnish with croutons, chopped chives or scallions, crumbled bacon, popcorn, crumbled tortilla chips, or cheese curls.

Serves 8

This post is linked to:

Creative Ways

Create It Thursday

Full Plate Thursday

Foodie Friday

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