Ingredients Jump to Instructions ↓

  1. 1 1/2 c Dry black beans

  2. rinsed and soaked

  3. 6 hrs or overnight

  4. 1 sm Onion; diced

  5. 1 Garlic clove; finely chopped

  6. 1/2 Chipotle chile; minced -OR-

  7. 1 tb -Smoked Chile Salsa

  8. 16 oz Canned peeled tomatoes

  9. chopped, juice reserved

  10. 1/2 bn Cilantro

  11. GARNISHES -- Sour cream

  12. Grated muenster cheese

  13. OR - Monterey Jack cheese

  14. Chile pequins; -

  15. OR - other

  16. Small dried Red Chiles

  17. GARNISHES --

Instructions Jump to Ingredients ↑

  1. DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches.

  2. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic.

  3. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt.

  4. Simmer until the beans are tender, an hour or so.

  5. Occasionally give them a stir while they're cooking.

  6. When done, taste for salt, stir in the remaining cilantro and garnish as desired.


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