Easy | Servings: 6 | Ready In: 75 minutes + Soaking | Yield: 3 cups
Black turtle beans are simmered with onion, garlic, bay, and dried chipotle pepper for this easy, essential Mexican recipe. The smells will transport you to el casa de una mujer en la puebla. Make a pot of this healthy, gluten-free, vegan recipe and enjoy over Quinoa Fiesta Salad, with Charred Poblano Mushroom Tacos, or just topped with some fresh Guacamole.
- 1 cup dried black beans, soaked 6-8 hours
- 1 medium onion
- 2 cloves garlic
- 1 bay leaf
- 1 dried chipotle pepper (to taste)
- Salt and pepper, to taste
How It’s Done:
To Soak the beans: Cover the beans with about 4-6 inches of water. Soak the beans for at least 6 hours, or overnight.
After soaking, thoroughly rinse the beans under running water until the water runs clear. After the initial soaking, beans will double or triple in size.
To cook the beans: Place the beans, onion, bay leaf, garlic, and chipotle in a medium pot. Cover with a couple inches of water. Place the lid on, bring to a boil, reduce to a simmer, and let it go for about 40-70 minutes, depending on the age of your beans. Do not salt your beans during the cooking as this tends to make them tougher and prolong the cooking. Skim off any suds that might come to the surface of the cooking liquid.
To serve: Beans are done when tender and just starting to fall apart.
Remove bay leaf and chipotle. Season with salt and pepper and serve.
Yield: About 3 cups
Chef Katie’s Tips:
Bulk Cooking: Double or triple the recipe. Make a big batch and freeze in smaller quantities so you have a good supply on hand.
Just a Template: Use this recipe as a template. Use up whatever onion you have on hand (red, white, yellow). Experiment with other dried chilies (guajillo, Ancho, habanero). Add Mexican oregano, cumin, or cilantro stems, if you like.
Slow Cooker and Instapot: You can throw everything in a slow cooker set to “Low” for 8-10 hours. If using an Instapot or pressure cooker, use the “Bean” to cook the beans.
Faster Cooking: For faster cooking, use canned black beans. You’ll need about 2 cans (3 1/2 cups) of cooked black beans to equal the 1 cup dried beans. Simmer the beans with the peppers and onions for 10 minutes before pureeing.
Spice to Taste: For more heat, keep the seeds in for one of the peppers. Start “mild” and then add more pepper (or seeds) to fit your taste. For less heat, start with just one chipotle pepper. If you prefer no spice at all, omit the chipotles. Instead, add 2 teaspoons of ground cumin. You’ll get the smoky flavor without the heat.
Amount Per Serving (about 1/2 cup)
Calories From Fat (2%) 2.55
% Daily Value
- Total Fat 0.3g <1%
- Saturated Fat 0.08g <1%
- Cholesterol 0mg 0%
- Sodium 3.81mg <1%
- Potassium 493.88mg 14%
- Total Carbohydrates 21.73g 7%
- Fiber 5.14g 21%
- Sugar 1.52g
- Protein 6.82g 14%
- Calcium 1.98mg <1%
- Iron 55.76mg 310%
- Vitamin A 8.29IU <1%
- Vitamin C 2.02mg 3%
Shopping and Gear List
- Goya Black Beans Dry 1lb (Pack of 2)
- Dried Chipotle Peppers 4 oz Chile Morita
- McCormick Gourmet Organic Ground Cumin, 1.5 oz
- The Spice Hunter Marjoram, Mediterranean, Leaves, 0.3-Ounce Jar