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Smokey Blak Beans From the Pantry
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    Smokey Blak Beans From the Pantry

  • 1 chipotles, depending on size/taste -- (1 to 2)
  • 1 onion, diced
  • 4 ish cloves of garlic, minced
  • olive oil
  • cumin to taste (about 1 Tbsp)
  • selection of dried peppers (I used 2 new-mex, 1 pirira, 3 thai hots)
  • 1 large can (1 lb) black beans, 1/2 of liquid drained
  • 1 can diced tomatoes (w/green chiles makes it niftier)
  • Reconstitute the chipotle(s) in just enough water to cover. dice onion & mince garlic. saute in olive oil.

    While onions & garlic are sauteing, grind dried peppers in coffee grinder/mortar & pestle/whatever. Add cumin and dried peppers to skillet. When onions are tender but not quite completely translucent, add beans and tomatoes. Dice chipotles, reserving liquid, and add to skillet. Heat until hot. If needed, thin with chipotle-water. Adjust seasoning.

    You can modify it lots of ways. I first had it as-is with some peanut butter bread. I then added some leftover smoked chicken breasts, which I diced. then I added some rice the third meal, and for the fourth I added some chicken stock and cilantro and ate it as a soup. Would probably also be a good burrito filling, or good with sausage, or mashed and used as a dip, etc. etc.

    From: Chad A Gard, gard@indy.net
    Posted By: Chad A Gard, Via: Chile Head Mailing List
    Post Date: Tue, 29 Jan 2002

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