I normally do not think this is the time of the year for slow cooking – but it just feels good to have something simmering on the back burner.
Beans accompany BBQ so perfectly.
This recipe will be great with flank steak fajitas or the filling for enchiladas with queso fresco.
If you are busy – canned black beans are an easy substitute.
Chipotle Black Beans with epazote*
1 pound dried black beans, soaked overnight
½ pound chorizo or sausage, sliced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 tablespoons Mexican oregano
2 tablespoons dried epazote
2-3 chipotle peppers in Adobo sauce, minced
3 cups chicken broth
3 cups water
Brown chorizo or sausage in a large soup pot.
Remove chorizo and add onion, celery, carrots.
Add epazote oregano and cook until soft.
Return chorizo/ sausage to pot, add chipotle peppers.
Add beans, chicken broth, bring to boil, lower to a simmer
And cook until beans are tender about 1 – 1 ½ hours.
Serves 6
*Epazote (eh pah ZOH teh) is a pungent wild herb from Mexico which counters the gas effects of beans
