Smoky Chipotle Black Beans

Submitted by Whats Cooking

"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."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

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.

Reviews

[Karen1808]

Great flavors. I cut the amount of peppers in half, and all I could find was Sweet Hungarian Paprika, (not sure if that's the same thing) and served it over white rice. Wonderful.

 

[Vina7737]

Served these at a get-together at my daughter's house and they were a huge hit. I used half of the chipotle pepper amount and that was a perfect heat level for the group that was there. Served on top of cooked white rice. Sour cream made a perfect add-on. Thanks for such a useful recipe, What's Cooking? !

 

[LaJuneBug]

I used one 15-ounce can of black beans, which is a little less than 2 cups. The volume of sauce worked out fine but I would use a single chipotle pepper in the future. Thanks for posting, this is a very good, very quick veggie recipe.

 

[annemariepine]

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.

 

[kyliecostello94]

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.