- 6
Ingredients
- 1 pound dried black beans
- 10 cups water
- 2 chipotle chiles canned in adobo, 2-3 or dried and soaked in hot water 30 minutes
- 2 teaspoons cumin
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup minced cilantro stems
- 1 teaspoon salt, 1-2
Preparation
Step 1
1. Soak beans overnight in at least 3 quarts water, or quick soak: Bring a large pot of water to boil; add beans. Boil 5 minutes, then let soak 1 hour. Drain and rinse well.
2. Combine beans-garlic and bring to a boil. Reduce heat and simmer 60 minutes. Add cilantro stems and salt; cook another 30 minutes or until very tender, adding more water as needed.
3. If you used dried chipotles, remove and split open. Remove seeds and mince chipotles, return to beans. Add seeds for more heat. Serve hot. Will keep 4 days in the fridge.
My notes: Made these for soft tacos. Good but not nearly as good as I'd hoped - probably because I had only 1/3 of cilantro stems - 1 bunch made 1/3 cup stems! Did add the leaves but couldn't detect the taste. Worth making again?
Can add 1/4 tsp or more of liquid smoke
Good for burritoes, tacos, over corn bread (with a fried egg and salsa on top), chilaquiles, or in a layer dip.
We used them for soft tacos with sour cream, guacamole, monterrey jack, tomatoes, and lettuce.