Ingredients
- dried black beans, 8 dL, dried3 1/2 cup
- corn oil or other vegetable oil, 30 mL2 tablespoon
- onion, diced1 medium
- garlic, minced2 clove
- chipotle chile1
- ancho chile1/4
- cumin, 15 mL1 tablespoon
- paprika, 15 mL1 tablespoon
- dried oregano, 15 mL, dried1 tablespoon
- sea salt, 11 mL3/4 tablespoon
- cayenne pepper, 1 mL1/8 teaspoon
- wine vinegar, 30 mL, red or white2 tablespoon
- diced tomatoes, 350 mL1 1/2 cup
- tomato puree, 350 mL1 1/2 cup
- water, 1 L4 cup
- sour cream, for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.
Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.
Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour.
Serve with or without sour cream.
