Doni’s Slow-Cooked Black Beans
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 (15-oz) cans black beans (salted, we used Trader Joe’s organic black beans)
2 cups vegetarian broth (we used Edward & Sons Not-Chick’n Bouillon Cubes)
4 oz tomatoes, roughly chopped
4 cups water
1 yellow onion (medium), roughly chopped
2 green jalapeños, roughly chopped, with seeds (add more for heat in the end of the recipe)
2 tablespoons olive oil
4-6 garlic cloves, finely minced, depending on how garlicky you want.
1/2 teaspoon chipotle powder (add more if you want smoky)
1 teaspoon cayenne powder
1 tablespoon chili powder
1/2 teaspoon cumin powder
1/4 cup to 1/2 cup cilantro, coarsely chopped (depending on how much you like cilantro)
2 teaspoon sea salt or flakes
pinch of black pepper
Instructions:
In a large pot (that can hold at least 5.5 quarts), let the onions sauté for 4 minutes over medium-high heat. Add minced garlic and cook in until soft. Add jalapeños. If you want your black beans spicier, add a bit more. Add chipotle powder, cayenne powder, chili powder, cumin powder, black beans and tomato. Add broth and water. Bring to boil, reduce at medium-low heat and cover for an hour. After an hour, leave the lid slightly ajar, and let it reduce at medium heat for 30 minutes. Add fresh cilantro.
Puree with an immersion hand blender. Add salt & black pepper to taste. If you do not have an immersion hand blender, use a food processor and puree in small batches and place them back in the original pot. Cover lid with lid ajar at medium heat for at least 2 hours. Remove and place them in thermal-safe bowls. Refrigerate them prior serving. You can microwave, heat, or broil them in tacos, burritos and so much more. They are great as leftovers for one week.
notes:
The recipe can be easily halved for smaller servings, however the whole recipe can be refrigerated for at least one week. In our household, the leftover beans are always welcome. These beans are great to prepare during the weekends and as leftovers for the rest of the week. If you don’t have vegetables available or on budget, you can use salsa containing tomatoes, jalapeños, and onions while the broth is reduced.
From veganmiam.com