El Pollo Loco BBQ Black Beans copycat recipe by Todd Wilbur
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El Pollo Loco BBQ Black Beans

Score: 4.57. Votes: 14
In stock (1 item available)
  • $0.79

If you like traditional BBQ beans, you've got to love El Pollo Loco's sweet-and-spicy variation with black beans. The light smokiness in this clone comes from bacon fat, then cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. The prep is a breezer, since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, on with the eating.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Two 15-ounce cans black beans (with liquid)
  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1/2 cup dark brown sugar
  • 3 tablespoons ketchup
  • 3 tablespoons bacon fat (from 2 to 3 pieces cooked bacon)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced canned green chiles
  • 1/4 teaspoon ground cayenne pepper
  • Do This
    • Restaurant/Brand
      El Pollo Loco
    • Instructions

      1. Combine all the ingredients in a medium saucepan over medium heat.

      2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture thickens.

      Makes 3 cups.

Average rating:

Score: 4.57. Votes: 14
Rating of votes (14)
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Howard Turner
Aug 19, 2014, 22:00

This recipe was a real eye opener! Here in the UK, we don't see many (any) BBQ black bean recipes and boy does this live up to the reviews. I've made these countless times now and it always comes out the same, although I generally use a high simmer heat for the 90 minutes. The point is to boil off the liquid to concentrate the flavours. So to those who've failed to make this recipe just needed to keep the heat going!

Aug 27, 2013, 22:00

Loved this!! I made this as a side dish, but it was all I wanted to eat for dinner! If you have a bit of left over bbq brisket or cooked sausage, add it...yummy!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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