Chipotle Black Beans
These delicious, spicy beans are a staple in my home. I cook two cups of black beans every other week. We eat them for breakfast, lunch, dinner, and snacks. They are incredibly versatile and they cook in less than an hour after they have soaked overnight.
Ingredients
- 1 cup dry black beans
- 2 chipotle peppers in adobo sauce
- 3 cloves garlic, peeled
- 1/2 yellow onion
- 1 tbsp ground cumin
- 1 tsp salt
Instructions
- Sort and rinse the beans discarding any stones, debris or broken beans. Soak beans overnight. Just place them in a ceramic bowl, cover them with water, and let them sit out overnight. I cover them with a plate or dishtowel just to make sure nothing falls into my soaking beans.
- The next morning, drain and rinse the beans. Add the soaked beans, onion, chipotle peppers, garlic, and other spices. Add just enough water to cover the ingredients and ensure that all ingredients are submersed.
- Raise the heat to high and bring the beans to a boil. Reduce the heat and allow them to simmer for about 45 minutes until well done. While they are cooking, check your beans periodically and add water as needed.
- When the beans are done, they should be soft but still intact.
Notes
One cup dry beans yields 2 cups of cooked beans.
We use these beans to make all kinds of dishes.
They are delicious in a homemade corn tortilla with avocado and pico de gallo.
We make chalupas, nachos, sopes and salads with this recipe.
Here is an easy black bean salad recipe: http://hathaheart.com/black-bean-corn-salad-with-chipotle-vinaigrette/
Soaking legumes overnight makes them easier to digest. Adding cumin will also improve digestibility and reduce gas and bloating.
