Black Beans
Author: Kitchens
  • 1 Cup black beans
  • 1/2 each chipotle chili pepper
  • 1/4 Cup tequila
  • 1 Cup fresh roma tomatoes, diced
  • salt and pepper to taste
  • 1 medium yellow onion, diced
  • 1 teaspoon roasted cumin seeds
  • 1 Cup port wine
  • 3 Cups vegetable broth
  • 4 cloves garlic
  • 1 Tablespoon olive oil
  • 1 Cup ham chunks
  • 1 Tablespoon chopped cilantro
  • sour cream for garnish
  1. Soak beans overnight. Rinse and cook for 1 hour in 2 cups water. Drain and set aside. Saute onion, garlic, cumin seed, and chili pepper in olive oil until onion gets very brown. Add tequila and port and reduce until mostly evaporated. Add tomatoes, ham, salt and pepper, and cook for 20 minutes. Add beans and broth and simmer for 20 minutes or until beans are tender. Serve with cilantro and a dollop of sour cream on top.
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