Prep 10 mins
Cook 40 mins
The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz.
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 bay leaf
- 3 cups cold water
- 1 large onion, peeled and halved
- salt & freshly ground black pepper
Chipotle adobo sauce
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 chipotle chiles in adobo, minced
- 2 tablespoons adobo sauce
- Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
- While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
- Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.
Hot, spicy, excellent... and easy! Thank you Emily!! never used Adobo sauce before... wow! Made for PAC Fall 2008
Our absolute favorite. Truly captures the only restaurant in our Pittsburgh area that served this version of Shrimp in Lobster Sauce. Excellent. Followed this recipe without change and it is a family favorite!
Very tasty. Isa strikes again. I did take some liberties with the recipe, such as sauteeing the onions and garlic in beer instead of oil. I also stirred in the sauce with the beans and added some cooked grains, as we were eating it as burritos. Topped with vegan cheese, tomatoes, avocado and cabbage. Yum! Thanks for posting this recipe- it's easy, tasty and healthy. Can't beat that!