Chipotle Smashed Black Beans

10-12
Servings
15m
Prep Time
3.30h
Cook Time
3h 33m
Ready In


"With the honey and chipotle chiles stirred into the beans, this is delicious already, but with the addition of little crispy shallots, queso fresco, and cilantro on top, it's true comfort food, Mexican style, making for a delicious side. From the Fandango Cookbook. Note the overnight soaking of the beans is not included in the overall prep. time."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (139.8 g)
  • Calories 495.2
  • Total Fat - 21.6 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 15.7 mg
  • Sodium - 897 mg
  • Total Carbohydrate - 62.1 g
  • Dietary Fiber - 9.1 g
  • Sugars - 9.8 g
  • Protein - 14.9 g
  • Calcium - 170.1 mg
  • Iron - 3.3 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.5 mg

Step 1

After soaking the black beans overnight, drain and place them in a large pot with the garlic, thyme, and oregano. Cover with water and bring to a boil, reduce to simmer. Reduce the heat to low and simmer until the beans are very tender, about 3 hours. Add water is needed to keep the beans submerged throughout cooking. Remove the garlic, thyme, and oregano sprigs. Drain the beans, reserving 2/3 cup of the cooking liquid.

Step 2

Place the lard or butter in a large saute pan and heat until shimmering (if using butter, be careful not to burn it). Carefully transfer the beans and their reserved liquid to the pan. With a potato masher or a large fork, smash the beans to the degree you desire. Stir in the honey, chipotles, and 1 1/4 teaspoons of the salt. The beans can be prepared to this point 2 or 3 days in advance and refrigerated. Reheat over medium-low heat, adding water if necessary to loosen the beans.

Step 3

Place the shallots in a 9-inch saute pan. Cover with oil and place over medium-high heat. Watch carefully and stir constantly once the oil heats up. Reduce the heat to medium and cook the shallots until they are golden brown, about 5 minutes. Use a slotted spoon to remove them to drain on a paper towel. Season the shallots with the remaining 1/8 teaspoon salt. Place the beans in a serving bowl and top with queso fresco (or cheddar), fried shallots, and cilantro sprigs.

Tips & Variations


No special items needed.

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