Ingredients
-
2
-
1/2
-
3
-
2
-
1/2
-
1
-
2
-
2
-
1
-
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. |
