Black Beans With Adobo Roasted Vegetables And Chipotle Cream Recipes

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BLACK BEANS IN CHIPOTLE ADOBO SAUCE



Black Beans in Chipotle Adobo Sauce image

The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz.

Provided by EmilyStrikesAgain

Categories     Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce

Steps:

  • Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
  • While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
  • Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

SMOKY CHIPOTLE BLACK BEANS



Smoky Chipotle Black Beans image

I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.

Provided by Whats Cooking

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, crushed
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained
1/2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
2 chipotle chiles in adobo, minced (set 2 tsp of adobo sauce aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1 tablespoon honey or 1 tablespoon sugar
fresh cilantro, minced

Steps:

  • Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
  • Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
  • When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
  • Sprinkle with fresh cilantro before serving over rice.

BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM



BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM image

Make and share this BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM recipe from Food.com.

Provided by Chef Jeff Albany

Categories     Mexican

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

canola oil
1 medium yellow onion, peeled and sliced into 1/2-inch thick rounds
1 small green zucchini, cut into 1/2-inch thick rounds
1 small yellow zucchini, cut into 1/2-inch thick rounds
2 tablespoons adobo seasoning (recipe follows)
2 (14 ounce) cans black beans, drained and rinsed well
2 handfuls Baby Spinach, chopped
salt and pepper, to taste
1 handful Baby Spinach
1/2 cup sour cream
1 tablespoon dried chipotle powder
1 handful chopped cilantro

Steps:

  • Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces.
  • Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit.
  • Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
  • To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.

Nutrition Facts : Calories 217.1, Fat 5.6, SaturatedFat 2.9, Cholesterol 12, Sodium 50.4, Carbohydrate 32.2, Fiber 11.4, Sugar 3, Protein 11.7

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