16 oz. dried black beans
1 tablespoon of lard, bacon grease, peanut oil or canola oil
1 onion, diced
4 cloves of garlic, minced
1 carrot, diced
2-3 chipotles in adobo, chopped
1/2 teaspoon of cumin
1/2 cup cilantro. chopped
2 tablespoons tomato paste
1/4 cup lime juice
Six cups of water
Two cups of chicken or vegetable broth
Salt to taste
Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
Drain the soaked beans.
In the pot you’re going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for one minute. Add the beans, chipotles, and cilantro.
Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low. Stir occasionally.
After 2 1/2 hours, add the cumin, tomato paste, lime juice, salt and remaining cilantro and cook for 30 more minutes or until beans are tender. (I usually let mine simmer all day.)
**The chipotles are in a can on the international foods isle and they are spicy...start with 2 and then go from there! These are the beans I serve as part of my "knock off Cafe Rio" salads. Other recipes I use for those salads are: Rice, Dressing, Pork
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