Smoky Chipotle Black Beans |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 onion, chopped |
3 garlic cloves, crushed |
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained |
1/2 cup water |
1 carrot, chopped in small pieces |
2 tablespoons tomato paste |
2 chipotle chiles in adobo, minced (set 2 tsp of adobo sauce aside) |
1 tablespoon red wine vinegar |
1 teaspoon sweet smoked paprika |
1/2 teaspoon cumin |
1 tablespoon honey or 1 tablespoon sugar |
fresh cilantro, minced |
Directions:
1. 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.
2. 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.
3. When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
4. Sprinkle with fresh cilantro before serving over rice.
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