This makes a large batch of beans, but they can be used as a side dish, in burritos and I’ve made some very good quesadilla s with the beans, fresh tomatoes and cheese.
- 4 cups black beans, soaked overnight
- 1/2 bunch cilantro, coursely chopped
- 1 tbsp cumin seed
- 2 tbsp pure chile powder
- 1 tbsp dried oregano
- 6 garlic cloves, peeled and chopped
- 1 tbsp salt
- 2 tbsp chiplotle puree
- 1/2 cup brown sugar, firmly packed
- In a large pot, place the soaked beans, cilantro, cumin, chile powder, dried oregano, garlic, and onion. Cover with cold water by one inch. bring to a boil, reduce heat and simmer until beans are tender (about one hour). Add more water to keep beans covered if necessary. Add 2 tsp (10 ml) salt in the final 15 minutes of cooking.
- Next, pre-heat the oven to 350F. Stir the remaining ingredients onto pot. Taste the sauce and season if necessary. Carefully ladle the beans into a large glass baking dish. Place in a large baking tray (to catch spills) cover with foil and bake. After one hour, remove foil and check liquid content. If the beans are still very runny, leave them baking in the oven, and check them every 15 minutes until they reach desired consistency. Let the beans rest for 10 minutes before serving, or refrigerate and reheat as needed.
Source: Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanwicz