A Big Pot of Black Beans

One of the most common questions I'm asked when it comes to preparing good vegetarian food is how to makes beans tasty and flavorful without the addition of pork. My answer is that I throw in a little of this, and a lot of that, followed by a pinch of something-or-another. The truth is that no one wants to hear that. They want a recipe. So, this time I measured it all out and wrote it down just for you. This pot of beans has everything: smoky, spicy, deep, bright, and rich. 

It looks like a lot of ingredients, but really, it's a very simple recipe. Over the next week or so, I'll show you a few different ways to use these magic beans in ways you may not have thought of. 


First up is black bean soup. Simply take the prepared beans and blend them about 2:1 with water or broth to thin it to the proper consistency. Heat and serve topped with guacamole and hot sauce. We love this dish served along side a simple quesadilla made from smoked provolone and goat cheese.


A Big Pot of Black Beans

1 1/2 cups dry beans
3 cups water
2 tablespoons canola
2 cups onion
1/2 teaspoon chipotle
1 teaspoon cumin
1 teaspoon ancho chili
1/2 teaspoon garlic powder
1 cup chopped tomatoes
1 1/2 tablespoons miso
1 1/2 tablespoons tomato paste
1 teaspoon sesame oil
1 tablespoon sherry vinegar
3 cups water
1 teaspoon salt


Soak the dry beans in 3 cups of water for at least 6 hours -- this is best to do overnight. Drain off the soaking water. In a large dutch oven over medium-high heat, sauté the onion in the canola oil until the onion is translucent. Add the chipotle, cumin, ancho, and garlic powders. Stir and allow spices to cook for two minutes. Add the soaked beans and the remaining ingredients except the salt. Simmer for one hour. Add the salt, stir,  and simmer another hour.