Print Recipe
  1. Rinse and soak your black beans at least 24 hours ahead of time. The longer they soak, the less they need to cook.
  2. In a large stock or soup pot, heat olive oil over medium heat and add onions, garlic, jalapeno and cumin. Saute until the veggies are tender. Add water, chicken stock is optional, but I like to replace some of my water with homemade stock to add to the flavor. Our vegetarian roomie doesn’t mind, but if you are living with a vegetarian who would it might be a good idea not to do the stock.
  3. Or at least don’t let them know!
  4. Rinse the beans again, getting rid of floaters and possible rocks (nothing like cracking a tooth on a bean shaped pebble) and add them to the pot. Bring to a boil. once its brought to a boil cover and reduce the heat letting it simmer for a few good hours.
  5. When some of the liquid in the pot has reduced its time to add the chipotle, tomatoes, and salt and pepper to taste. If you want a spicier dish, add more chipotle. I think put in about 4 the last time I made it. Yum! Hurts so good.
  6. Let it cook a while longer until the liquid is the consistency of chili, add in the lime juice and stir.
  7. You can serve these beans with rice or cornbread… Pretty much anything that might help cut the spice is ideal. Or you can do what we did, and add spice with some chorizo and then cut the spice with a tasty Corona.
Share this Recipe