Best Black Beans In Chipotle Adobo Sauce Recipes

SMOKY CHIPOTLE BLACK BEANS

Smoky Chipotle Black Beans image

I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.

Provided by Whats Cooking

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, crushed
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained
1/2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
2 chipotle chiles in adobo, minced (set 2 tsp of adobo sauce aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1 tablespoon honey or 1 tablespoon sugar
fresh cilantro, minced

Steps:

Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
Sprinkle with fresh cilantro before serving over rice.

CHIPOTLE-BLACK BEAN CHILI

Chipotle-Black Bean Chili image

This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Dinner Lunch

Time 7h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

Steps:

In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.

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