Mexican Black Beans

These black beans are a staple in our household. You can essentially throw in anything but the kitchen sink. We serve them with tacos, bowls, burritos, nachos, breakfast… the list is endless. Turn up or down the spice with the number of chipotle peppers you add.

Mexican Black Beans

1 onion diced

2 tbl olive oil

2 garlic cloves

1 tsp salt

2 cans black beans

2 chipotle peppers in adobo sauce

1 - 2 cups veg broth (or I use miso paste with water)

salt and pepper to taste

2 tbl apple cider vin (optional for a more balanced flavour)

Heat olive oil on medium heat. 

Add onions and saute until they start to ‘sweat’ but don’t change colour (about 3 min). 

Add garlic and salt and continue to saute until the garlic aroma comes out (another 3 – 5 min). If you want to add any extra spices (paprika, cayenne, cumin?) you can do this at this point. 

Stir in drained + rinsed black beans, chipotle, salt, pepper. Add water/broth until the beans are just covered (1-2 cups)

Increase heat to high and bring to a boil. 

Once at a boil, reduce heat to simmer.

Simmer until most of the water is evaporated or if you want it more runny, keep more water in! This part is totally up to you. 

Remove ½ of the bean mixture and add to a high speed blender/food processor and add apple cider vinegar (optional). Pulse 5 times until the beans are chopped up but not smooth. 

Remove mixture from blender and add it back to the pan with the initial beans. Stir to combine.