Frijoles con chipotles
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried black beans or pinto beans |
| 3½ | cup | Water |
| 1 | Yellow onion; diced | |
| 1 | Celery rib; diced | |
| 1 | tablespoon | Olive oil |
| 4 | Garlic cloves; minced | |
| 2 | Bay leaves | |
| 3 | Chipotle peppers; minced | |
| ½ | teaspoon | Salt; or to taste |
| 2 | cups | Vegetable stock |
| 1 | cup | Water |
| 2 | tablespoons | Minced cilantro |
| 2 | Tomatoes; chopped | |
Directions
In a heavy soup pot or Dutch oven over high heat, bring beans and 3½ cups water to a boil. Remove from heat and set aside in a covered dish, for one hour, then drain.
In the same pot, over medium high heat, saute onion and celery in oil for 5 minutes, or until onion is soft. Add garlic and saute another minute. Add beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, adding additional water if necessary.
Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or until beans are tender.
Recipe by: Veggie Life, May 1996 Posted to MC-Recipe Digest V1 #988 by "slt4@..." <slt4@...> on Jan 7, 1998