Ingredients
- 2 cups dry black beans
- 4 cups water
- 1 medium onion
- 1 green bell pepper
- 4 cloves garlic
- 4 tbsp chipotle paste
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- fresh coriander
- juice of 1 lime
- salt to taste
Instructions
Sort through the beans and soak them overnight if you can, rinsing them thoroughly afterwards.
Chop onion and bell pepper into small-ish pieces, and fry them until reasonably soft. Add garlic, give it another couple of minutes, and add in the spices. Fry for a moment before adding a touch of water and the chipotle paste (or just use a can of chipotles in adobo instead). Cook that for a few minutes and then either transfer everything into the slow cooker or adding the beans and water to the pot. Your cooking time depends on the method and whether or not you pre-soaked the beans. Plan two hours on the hob or eight in the slow cooker, or you can easily cook them for longer. After a few times, you will find the consistency you prefer.
Only after this time, add salt and lime juice to taste, garnish with fresh coriander and serve.
The beans refrigerate (and freeze) fairly well.