Mexican Black Beans (serves 4)

Mexican Black Beans (serves 4)

The other day I picked up a food magazine special just focusing on Mexican food, which I love but am confused about how to use and in what quantities the different kinds of peppers and spices. This magazine is so helpful and is encouraging me to experiment. Black beans crop up a lot in Mexican food and I spiced mine up with chipotles in adobo sauce and some ground chipotle spice (I used the Frontier brand as their spices appear to be non-irradiated i.e. they still have all the goodness). Serving my beans with poached chicken tenders and Mexican Sweet Potatoes (I mashed one sweet potato with a pinch of ground chipotle spice).

1 tbsp. extra virgin olive oil

1 x onion – chopped

2 x garlic cloves – finely chopped

1/4 tsp. ground chipotle

1 can black beans – drained

1 x chipotle pepper in adobo sauce – chopped + 1 tbsp. of the sauce

1/2 cup passata (tomato sauce) or use Pomi crushed tomatoes

1/2 cup veg. broth/stock

Soften onion and garlic in olive oil seasoned.

Then add ground chipotle, stir and cook for a couple of minutes.

Add beans, chopped chipotle in sauce, passata and veg. broth/stock.

Bring to a boil and then simmer for 30 minutes (add more broth if you think it is too dry)


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