Smoky Chipotle Black Beans
10
People talking
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
- Serves:
- Units:
Nutrition Information
10
People talking
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
- 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.
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RECIPE MADE WITH LOVE BY
@Whats Cooking
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@Whats Cooking
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"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."
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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.
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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.
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Very tasty dish. I omitted the sugar and used less oil for our tastes. I also used a lot less of the chipotle/sauce for our spiciness preference (about a 1/4 of one chili). I think adding 2 or more times the vinegar would have been a nice enhancement to contrast the lovely smokiness of the chilis and smoked paprika, which are really good in this. This dish served more like two for us, but we did eat it as an entree.
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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. -
Delish! This got a big 'Mmmm' from hubby, so that's five stars in my book. Only change I made was to leave out the oil. We loved the sweet/ smoky/ hot combo. I served this over long grain red rice, which was beautiful with the beans. I made the beans from scratch over the weekend and used them today. Thanks for posting, this was a great weeknight meal that I will make again for sure.
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