El Pollo Loco BBQ Black Beans are a classic side option that are sweet and a bit of heat from scratch. The cult favorite no longer on the menu!
El Pollo Loco BBQ Black Beans are the perfect summer side dish to your favorite grilled foods! As a lifelong Californian I grew up eating El Pollo Loco all the time. It was the healthier fast food option with grilled chicken, salads, spanish rice and baked beans you had no reason to feel any guilt after the fact.
Even when I moved away for college I would come home and immediately crave theEl Pollo Loco BBQ Black Beans and chicken. My local location got to know my order. Then they did the unthinkable and took it off the menu. I searched for months until I came up with the right copycat recipe for them before I forgot the distinct flavor they have.
If you are a fan of El Pollo Loco BBQ Black Beans you are going to love this recipe and the ones coming up next week for the classic chicken and spicy green avocado sauce! I’m recreating my favorite meal and I’m guessing if you’re looking at this post you’ll be thrilled to see those too!
Looking for more summer side dish options?
- Honey Bacon Baked Beans
- Tony Romas Inspired Coleslaw
- Easy Greek Pasta Salad
- Broccoli Raisin Salad
- Super Creamy Macaroni and Cheese
Tools used in the making of these El Pollo Loco BBQ Black Beans:
Dutch Oven: A good dutch oven that heats evenly will keep these beans from burning on the stove top. This one is my go to (I have THREE of them because of work, any kind of soup or frying is done in this pot.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Louisiana Hot Sauce: I LOVE this stuff and it won’t add too much heat like Tabasco can.
Canned Green Chiles: I use this brand for all my Mexican cooking, the flavors are the most balanced.
El Pollo Loco BBQ Black Beans
- 32 ounces black beans , not drained
- 1 cup water
- 2 cups chicken broth
- 1/2 cup dark brown sugar
- 1/4 cup ketchup
- 3 tablespoons bacon fat
- 2 tablespoons red wine vinegar
- 2 tablespoons minced canned green chiles
- 1 teaspoon Louisiana hot sauce
Add all the ingredients to a dutch oven and cook on a simmer for 60 minutes or until thick and the beans are tender.