A simple adobo sauce featuring smoky chipotles drizzled on top makes these beans special, but you can serve them without if you prefer. Pair it with Mexican Millet or rice and a green salad.
Ingredients
Beans
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 large onion, peeled and halved
- 1 bay leaf
- 3 cups cold water
- Salt and freshly ground black pepper
Chipotle Adobo Sauce
- 3 tablespoons olive oil
- 1 large onion, cut into small dice
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo, minced
- 2 tablespoons adobo sauce from the chipotles
How to Make It
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Prepare the Beans
- Combine the beans, onion, bay leaf, and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half of the water has evaporated. Remove the bay leaf and onion before serving. Meanwhile, prepare the Sauce
- In a heavy-bottomed skillet over medium heat, sauté the onion and garlic in the oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from the heat. Empty the sauce into a food processor bowl and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.
