I’ve been on a bean binge. Last week it was white beans with olive oil and basil. This week black beans with adobe and chipotle chili. Today baby lima beans with brisket.

Beans are healthy, nutritious and CHEAP. They have texture, richness and channel the flavor of the ingredients they are cooked with making them ridiculously delicious. This versatile black bean recipe was awesome by all by itself or mixed together with brown rice. It was even more awesome served as a soup with a dollop of yogurt, shredded cheddar and sliced scallion.

Spicy Black Beans

1 lb black beans (washed, soaked overnight and rinsed again)

1 medium onion diced

1 clove garlic minced

1/2 hot pepper (your choice, serrano, jalapeño…) sliced thin

1 1/2 tablespoon chipotle pepper in adobo

1 dried chipotle chile

2 sprigs oregano

2 sprigs cilantro

2 teaspoons cumin seeds

2 tablespoon kosher salt

freshly ground pepper

freshly chopped cilantro


Mix together all the ingredients, cover with water by 2-3 inches and over medium high heat bring to a boil. Turn heat down to a simmer, partly cover and cook until tender– 45-60 minutes. We found the cooking time varied depending on the beans. The beans are done when they are tender.