Monday, October 29, 2012

Chipotle Black Beans

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This is a perfect cheap eats meal! Who doesn't like a delicious meal on the cheap?
Beans make a super healthy cheap meal and Colt and the kids didn't even miss the meat! 
Our grocery list has been a little out of control lately and I was looking to incorporate some healthy, easy, cheap meals back into our busy weeknight dinners.
One way I found to keep the cost down was to make a grocery list of everything I was going to buy and not buying anything not on the list. I know it's hard I still ended up with a bottle of white wine at trader joes and some crackers the kids wanted, it's bound to happen! 
 I also tried to repurpose some of my meals, for example this made a fabulous lunch the next day for the family and a few days later I added 2 chicken breast or a little leftover turkey and cheese wrapped in a tortilla for a burrito night! The black beans would be tasty over rice or fabulous frozen in single serving to pull out as needed for lunch. 
I'm missing a picture here to soak and cook dried black beans so we'll just have to use our imagination and giggle at my mistake!
Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water. (Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water. Bring to a boil. Cover and turn off heat, allow beans to soak for 1 hour.) 
Drain beans and fill a large pot with water add beans and bring to a simmer. Cook beans for about 1 hour 30 minutes or until beans are tender when tested!
Tip: Whatever you do, DO NOT add salt to the cooking water of the beans! I had learned this when I first became married and set out to make chili, my beans always stayed hard! Why you might ask because I didn't pre cook the beans before adding them to the chili and the salt in the tomatoes made them as hard as bricks. Always pre cook your beans unless you like eating bricks! 
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Heat olive oil over medium high heat. When hot add onion and saute until starting to caramelize. Then add carrot, celery, bell pepper, chili powder, oregano, garlic powder, smoked paprika, sea salt and cumin and cook until fragrant about 1 minute.
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Add chicken stock, canned tomatoes and 1-2 chipotle peppers in adobo sauce (dependent on how hot you like your beans). 
Tip: A great way to save the excess chipotle peppers is to freeze them individually in small ziploc bags to use later.  
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Add cooked black beans and bring to a simmer.
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Turn heat to low and simmer for 2-3 hours. Another option is add it all into the crockpot and let it simmer all day on low for a fuss free cheap dinner! 




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Cheap Chipotle Black Beans

Recipe by Serena Bakes Simply From Scratch
Chipotle-Black-Beans.jpg
Prep time: PT10M
Cook time: PT6H0M
Total time: PT6H10M
Yield: 10 Servings
Ingredients
  • 3 cups Dried Black Beans
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 whole Onion, Diced
  • 2 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • 1 whole Bell Pepper, Seeded And Diced
  • 2 tablespoons Chili Powder
  • 2 teaspoons Oregano, Dried
  • 2 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt Or To Taste
  • 2 teaspoons Smoked Paprika
  • 1 tablespoon Cumin
  • 2 cups Chicken Stock
  • 28 ounces Canned Diced Tomatoes
  • 1-2 whole Chipotle Peppers In Adobo Sauce, Chopped (2 for Spicy Chili)
Cooking Directions
  1. To cook black beans: Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water. (Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water. Bring to a boil. Cover and turn off heat, allow beans to soak for 1 hour). Drain beans and fill a large pot with water add beans and bring to a simmer. Cook beans for about 1 hour 30 minutes or until beans are tender when tested! Drain beans and set aside. Beans can be refrigerated at this point for later use for up to 2 days. Tip: Whatever you do, DO NOT add salt to the cooking water of the beans!
  2. Heat olive oil over medium high heat. When hot add onion and saute until onion starts to caramelize. Add carrots, celery, bell pepper, chili powder, oregano, garlic powder, sea salt, smoked paprika and cumin. Saute until fragrant about 1 minute.
  3. Add chicken stock, canned tomatoes, chipotle peppers and cooked black beans.
  4. Bring to a simmer, reduce heat to low and cover. Cook for 2-3 hours. Alternatively at this point add to the crock pot and allow beans to cook for 8-12 hours on low.

6 comments:

  1. This is the sort of meal I love. Have a good week Diane

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  2. This sounds fantastic! and I love dishes that can be turned into lunches and dinnerx2 :)

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  3. This is my kind of chili Serena I love it. Perfect meal.

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  4. this looks like something my husband would love!

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  5. It's like you reached into my brain and picked my favourite winter meal. Fab!

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  6. I love how versatile these are - you could eat as is or just throw them in anything

    ReplyDelete

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