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Better Black Beans

VegetarianTex-MexStove-Top

Time: 2 hours 10 minutes

Yield: 16 servings

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About

Sometimes, the key to enjoying what seems like a bland and boring side dish is... well, to zhush it up! Better Black Beans takes what you know about the creamy, savory beans and flips it on its head. These are tangy, a little spicy, and oh-so refreshing thanks to the infusion of sunny citrus flavors! Yes, Better Black Beans know how to make the banal oh-so beautiful and tasty, and it doesn't take too much more work than cooking up regular black beans! So why not make them exciting again?

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Ingredients

  • 2 tablespoons olive oil or rice bran oil
  • 2 medium yellow onions, chopped
  • 6 cloves garlic, minced
  • 1 pound dried black beans, rinsed and sorted, soaked overnight
  • 2 chipotle chilies in adobo sauce, plus 2 tablespoons adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • water, to taste
  • fresh lemon juice, to taste
  • fresh lime juice, to taste
  • salt, to taste
  • freshly ground black pepper, to taste

Directions

Step 1 -In a Dutch oven or large pot over medium-high heat, heat the oil until shimmering.

Step 2 -Add the onion and cook until softened, about 5 minutes.

Step 3 -Stir in the garlic until fragrant, about 30 seconds.

Step 4 -Add the beans, the chipotle peppers, the adobo sauce, the cumin, the oregano, and the bay leaves.

Step 5 -Add enough of the water so that it just covers the beans and stir to combine.

Step 6 -Bring the mixture to a boil over medium-high heat.

Step 7 -Reduce the heat to low and simmer until the beans are tender, about 1 hour 30 minutes-2 hours.

Step 8 -Transfer the pot from the heat.

Step 9 -Remove the chipotle peppers and the bay leaves.

Step 10 -Stir in the lemon juice and the lime juice.

Step 11 -Season the beans with the salt and the pepper.

Step 12 -Serve.

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