Smoky Chipotle Black Beans Recipes

Steps:

• Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
• Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
• When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
• Sprinkle with fresh cilantro before serving over rice.

Steps:

• In a medium saucepan, heat the bacon grease or olive oil over medium heat until shimmering. Add the onion and garlic and saute until lightly browned. Add the cumin, bay leaf and chopped chipotle. Add the black beans to the saucepan along with just enough chicken stock to make the beans saucy. Stir to make sure everything is well combined and simmer over low heat for 20-25 minutes to allow the flavors to meld. Add more stock if the beans become too dry.
• Season the beans with salt and freshly ground black pepper to taste. Serve the beans warm, garnished with a few cilantro sprigs and a generous crumble of queso fresco or crema.

Steps:

• Mince onion. If using dried chipotle, in a bowl soak in boiling-hot water to cover 5 minutes and drain. Wearing protective gloves, mince soaked or canned chipotle. In a colander rinse black beans well and drain.
• In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt.

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.