Frijoles con chipotles

Yield: 6 Servings

Measure Ingredient
½ pounds Dried black beans or pinto beans
3½ cup Water
1 \N Yellow onion; diced
1 \N Celery rib; diced
1 tablespoon Olive oil
4 \N Garlic cloves; minced
2 \N Bay leaves
3 \N Chipotle peppers; minced
½ teaspoon Salt; or to taste
2 cups Vegetable stock
1 cup Water
2 tablespoons Minced cilantro
2 \N Tomatoes; chopped

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

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