These have become our favorite black beans to accompany Latin American meals. I recently made these for a class I taught with Ana Maria from Guatemala and got the coveted thumbs up.
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 large poblano chiles, seeded and chopped
- 4 cloves garlic, smashed
- 2 guajillo chiles, soaked, seeded and chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons oregano
- 2 teaspoons ground ancho chile
- ½ teaspoon cinnamon
- 1-1/2 cups dried black beans, rinsed and soaked overnight (or fast-soaked in a pressure cooker)
- sea salt, to taste
- 2 cups water
- 1 cup vegetable or chicken broth
Instructions
- Heat canola oil over medium-high heat in a large, heavy-bottomed pot. Add onion, poblanos and garlic, and sauté 15 minutes, stirring frequently, until deep golden brown. Add guajillo chiles and spices, and sauté 1 minute, until fragrant.
- Add beans, a generous hit of salt, broth and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for 1-1/2 hours, until beans are very tender.
- Using a potato masher, mash the beans until there’s a mix of whole beans and creamy mashed beans.
Servings: 10
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