Chipotle Beans
Submitted by: Courtney
This recipe relies on chipotle chiles. These are dried, medium spiced chiles
that have been smoked to create a unique flavor to any dish. If you cannot find
dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of
liquid smoke.
- 2 medium onions, chopped
- 3 cloves garlic, chopped
- 1 14.5-oz. (410 g) can whole tomatoes
- 1 medium dried chipotle chile, seeded and diced
- 1 15-oz. (425 g) can kidney beans (kidney beans are the one bean I don't
like, so I used great northern with no problems)
- 2 tablespoon lemon juice
- Salt and pepper to taste (optional)
1. Combine the onions and garlic in a 3-quart (3 liter) saucepan. Cut or
break apart the whole tomatoes, and add them and their juice to the saucepan
along with the chipotle chile pieces.
2. Bring the mixture to a boil over high heat. Turn heat down to medium and
simmer about 7 or 8 minutes.
3. Add the kidney beans including the juice and the lemon juice. Cook 2 or 3
minutes to combine flavors. Season to taste with salt and pepper, and serve over
brown rice or other whole grain. Serves 3 to 4.
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