Easy Copycat Chipotle Black Beans

Ainekset

olive oil

2 medium yellow onions chopped

6 cloves garlic minced

1 pound dried black beans rinsed, sorted, and soaked overnight (see note 2)

2 chipotle chilies plus 2 teaspoons adobo sauce

1 teaspoon ground cumin

1 teaspoon dried oregano (see note 3)

2 bay leaves

6 cups water (enough to cover beans)

fresh lemon juice to taste

fresh lime juice to taste

Salt and freshly ground black pepper

Ohjeet

In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.

Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add enough water to cover and stir to combine. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 ½ to 2 hours.

Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

Muistiinpanot

Black beans: To soak dried beans overnight, pick through and sort 1 pound of dried black beans. In a large bowl, add beans and enough water to cover by 1 inch. Soak at least 8 hours overnight. Drain and discard soaking liquid.

Quick soak: If you forgot to soak your beans the night before, use this method to get a jump-start on cooking them.

Pick through and rinse 1 pound beans. To a large saucepan, add beans and enough liquid to cover them by 1 inch.

Bring beans to boil and cook for 2 minutes. Remove saucepan from heat, cover, and let beans sit for 1 hour. Drain and discard soaking liquid.