Ingredients
-
2
-
1/2
-
3
-
2
-
1/2
-
1
-
2
-
2
-
1
-
1
-
1/2
-
1
-
-
-
Directions
Smoky Chipotle Black Beans, I like to serve these sweet, smoky black beans over brown rice, with sauted bitter greens (arugula or turnip greens, for instance) and sour cream , I made the recipe exactly as written and it was fabulous! Served it over the Mexican Rice from Diana Kennedy’s Cuisines of Mexico, topped with some grilled shitake mushrooms, vegan sour cream, and chopped cilantro One member of the family was craving a burrito, so he rolled his up in a tortilla Next time I’ll double it and freeze some so I have it ready to go Great recipe with no tweaks needed , These beans are so good that I signed up for an account on this website just to give it a 5 star Didn’t tweak anything except added a bit more water and half the amount of oil
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Steps
|
1
Done
|
Heat Olive Oil Over Medium-High Heat Until It Begins to Smoke. Add Onions, and Cook Until Translucent. Add Carrot and Saut Until It Begins to Soften Slightly. |
|
2
Done
|
Turn Heat to Medium and Add Garlic, Cumin, Paprika, and Minced Chipotle Peppers. Saut For 1-2 Minutes, Then Mix in Water, Tomato Paste, and Reserved Adobo Sauce. Stir to Combine, Then Add Beans Immediately. |
|
3
Done
|
When the Beans Are Hot, Add Vinegar and Honey or Sugar. Cover and Simmer Over Low Heat For 10-15 Minutes, Stirring Occasionally. |
|
4
Done
|
Sprinkle With Fresh Cilantro Before Serving Over Rice. |
