Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 3 (15 oz) cans black beans, drained and rinsed
  • 1 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup water or vegetable broth
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the vegetable oil over medium heat. Add the diced onion and sauté for 4–5 minutes until the edges are translucent and the smell is sweet.
  2. Stir in the minced garlic and cook for another 60 seconds until the aroma is pungent but the garlic hasn't turned brown. Note: Burnt garlic tastes bitter, so keep it moving.
  3. Add the minced chipotle peppers, cumin, and oregano to the oil. Stir constantly for 1 minute. Note: This blooms the spices, waking up the oils for a more intense chipotle black beans recipe result.
  4. Pour in the rinsed black beans and water (or broth).
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  6. Simmer uncovered for 10–12 minutes until the liquid reduces into a glossy, dark glaze.
  7. Use your spoon to lightly mash about 1/4 cup of the beans directly in the pot. Stir them back in to thicken the sauce. Note: This creates a texture without adding flour.
  8. Stir in the lime juice and remove from heat immediately.