Black Bean Stew

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 tsp. olive oil
1/2 cup chopped onion
1/3 cup uncooked Israeli couscous
1 cup fat-free, less-sodium chicken broth
1 cup canned black beans, drained
1 tsp. minced canned chipotle chile in adobo sauce
1 (14 oz.) can stewed tomatoes, undrained
1 Tbsp. sliced green onions
1 Tbsp. low-fat sour cream


Heat the oil in a medium saucepan over medium heat and add 1/2 cup onion and couscous and cook for 5 minutes, stirring frequently. Add the broth and bring to a boil. Cover and reduce the heat, simmering for 5 minutes.

Add the beans, chipotle chile and tomatoes. Cover and simmer for 4 minutes or until the couscous is tender. Serve with green onions and sour cream.

Yields 2 servings.

Recipe from Cooking Light magazine, August, 2003.