Chipotle Black Beans
Need a gluten free, dairy free, and lacto ovo vegetarian main course? Chipotle Black Beans could be an excellent recipe to try. One portion of this dish contains approximately 15g of protein, 3g of fat, and a total of 267 calories. For 83 cents per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe from Serena Bakes Simple from Scratch has 214 fans. A mixture of chipotle peppers in adobo, celery, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is tremendous. If you like this recipe, take a look at these similar recipes: Chipotle Black Beans And Rice, Macaroni and Cheese with Black Beans and Chipotle, and Macaroni and Cheese with Black Beans and Chipotle.
Servings: 10
Ingredients:
1 whole Bell Pepper, Seeded And Diced
3 cups Dried Black Beans
28 ounces Canned Diced Tomatoes
2 whole Carrots, Diced
2 stalks Celery, Diced
2 cups Chicken Stock
2 tablespoons Chili Powder
1-2 whole Chipotle Peppers In Adobo Sauce, Chopped (2 for Spicy Chili)
1 tablespoon Cumin
1 tablespoon Extra Virgin Olive Oil
2 teaspoon Garlic Powder
1 whole Onion, Diced
2 teaspoons Oregano, Dried
1 teaspoon Sea Salt Or To Taste
2 teaspoons Smoked Paprika
Equipment:
pot
slow cooker
Cooking instruction summary:
To cook black beans: Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water. (Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water. Bring to a boil. Cover and turn off heat, allow beans to soak for 1 hour). Drain beans and fill a large pot with water add beans and bring to a simmer. Cook beans for about 1 hour 30 minutes or until beans are tender when tested! Drain beans and set aside. Beans can be refrigerated at this point for later use for up to 2 days. Tip: Whatever you do, DO NOT add salt to the cooking water of the beans! Heat olive oil over medium high heat. When hot add onion and saute until onion starts to caramelize. Add carrots, celery, bell pepper, chili powder, oregano, garlic powder, sea salt, smoked paprika and cumin. Saute until fragrant about 1 minute. Add chicken stock, canned tomatoes, chipotle peppers and cooked black beans. Bring to a simmer, reduce heat to low and cover. Cook for 2-3 hours. Alternatively at this point add to the crock pot and allow beans to cook for 8-12 hours on low.
Step by step:
1. To cook black beans: Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water. (Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water. Bring to a boil. Cover and turn off heat, allow beans to soak for 1 hour).
2. Drain beans and fill a large pot with water add beans and bring to a simmer. Cook beans for about 1 hour 30 minutes or until beans are tender when tested!
3. Drain beans and set aside. Beans can be refrigerated at this point for later use for up to 2 days. Tip: Whatever you do, DO NOT add salt to the cooking water of the beans!
4. Heat olive oil over medium high heat. When hot add onion and saute until onion starts to caramelize.
5. Add carrots, celery, bell pepper, chili powder, oregano, garlic powder, sea salt, smoked paprika and cumin.
6. Saute until fragrant about 1 minute.
7. Add chicken stock, canned tomatoes, chipotle peppers and cooked black beans.
8. Bring to a simmer, reduce heat to low and cover. Cook for 2-3 hours. Alternatively at this point add to the crock pot and allow beans to cook for 8-12 hours on low.
Nutrition Information:
covered percent of daily need
