Prep 5 mins
Cook 20 mins
Posted in response to a recipe request. Sound yummy to me; I'll be trying them soon!
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1⁄2 cup water
- 1⁄4 teaspoon crushed red pepper flakes
- 2 canned chipotle chiles in adobo, diced (or to taste)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (15 ounce) can black beans, undrained
- Saute onion and garlic for 5 minutes or until onion is tender and lightly browned.
- Add remaining ingredients; reduce heat and simmer 15 minutes, uncovered.
- Serve topped with crumbled Mexican Cheese, Queso Blanco, and sliced green onion or maybe even a dollop of Pico de Gallo.
- NOTE: If you prefer the beans to be milder, saute some chopped bell pepper with the onion and garlic and leave out the red pepper flakes; the Chipotle Peppers add a little heat, but also some yummy smokiness.
We really enjoyed this recipe. As each chipotle can have its own level of heat, I would recommend testing before adding the additional pepper flakes. In my case, one chipotle was mild, the other was 5 alarm (both coming from the same can) so I omitted the additional chili flakes. I served this as a side to fajitas, and the leftovers made a perfect burrito filling the next day. Thank you Impera Magna for sharing the recipe.
These beans were very spicy, with a good rich flavor from the chipotles. Nice way to dress up canned beans.
I botched this when I first made it. I misread and put in way too much chiptle. It was so, so spicy we couldn't eat it, but we kind of got a hint of good flavor under all the burning when we tried, so I tried making this again, but left out the chipotle and mixed in the leftovers when I added the beans. Luckily I needed a dish to take to a potluck, so it didn't matter that I needed to quadruple the rest of the recipe to even out the chiles. It didn't get completely eaten up, but everyone who tried it liked it. I would make this one again sometime. Thanks for sharing.