Spicy Black Beans

I have an intense love affair with black beans. I've loved them since I was a child, but our relationship was solidified when I lived in Guatemala to teach English. Black beans, or frijoles negros, were something we had every single day. They were served at every meal in the guesthouse I lived in, at every restaurant, and they would be the first thing offered to you if you were visiting someone's house.

These are one of my favorite preparations of frijoles negros. It's a cross between a soup and a side dish, and the flavors take me right back to Guatemala. Serve in burritos, over nachos, or by themselves. If you're heat sensitive, decrease the amount of chipolte peppers.



Spicy Black Beans
2 tbsp olive oil
3 cloves garlic, minced
3/4 c vidalia onion, diced
1/2 c celery, diced
1/2 c carrots, diced
1/4 c green bell pepper, diced
3 canned chipolte peppers
1 tbsp adobo sauce from canned peppers
4 (15oz) cans black beans, drained and rinsed
3 cups vegetable broth
2 tsp chili powder
1/2 tsp cumin
1/4-1/2 tsp salt (to taste)

Heat oil in large saucepan over medium high heat. Add garlic, onion, celery, carrots, and bell pepper to pan. Cover and lower heat, and cook for 15 minutes, until vegetables and tender and onion is translucent. While vegetables are cooking, puree 1 can of black beans and 1 cup vegetable stock in food processor. Add pureed beans, rinsed beans, and the rest of the ingredients to the pot. Bring to a boil, lower heat, and simmer for 45 minutes. Remove from heat, serve, and enjoy!