Prep 20 mins
Cook 0 mins
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.
- 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
- 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.
- 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.
- When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
- Sprinkle with fresh cilantro before serving over rice.
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.
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? !
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.