Another Tex Mex/Chevy's recipe. I love black beans, and these are really tasty. Hope you enjoy
Big Flavor Black Beans
* 2 cups dried black beans
* 3 quarts water
* 3/4 cup yellow onions, diced
* 1 tablespoon diced fresh garlic
* 1 tablespoon ground cumin
* 2 teaspoons chili powder
* 1 teaspoon Chipotle puree
* 1/3 cup ketchup
* 1 teaspoon dried oregano
* 2 teaspoons salt
In a stockpot, cover and soak the beans overnight in the water. Next day, add the remaining ingredients except the salt. Bring to a boil and stir. Decrease the heat to medium and allow to simmer until the beans are almost soft, about 1 1/2 to 2 hours. If the liquid evaporates before beans are cooked, add it in at 1/4 cup each time. When the beans are cooked through, add the salt and cook 2 more minutes. Will keep up to 3 days in the refrigerator.
(I like mine to have a thick sauce, so I let the water boil down until there is just a sauce. This is great served with white rice and Pico de gallo.)
Chipotle Puree
* 6 cups water
* 4 ozs. dried chipotle peppers, stems removed
* 2 tablespoons achiote paste
* 1 cup tomato paste
* 1 cup firmly packed brown sugar
* 1/4 cup red wine vinegar
* 2 teaspoons salt
* 1/4 cup olive oil
Combine all the ingredients in a saucepan over high heat. Bring the mixture to a boil.
Decrease heat to medium-low, allow to simmer for 35 to 45 minutes. Remove from heat,
and allow to cool. Puree the mixture in a blender until smooth. Store in an airtight container
in refrigerator for up to 3 days, or freeze excess for up to 6 months.
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