Cacao Chipotle Black Beans


I came up with this delicious and hearty refried bean recipe. The cacao adds a richness and depth to the flavour and compliments that Mexican chipotle spice beautifully!! (you could also marinate chicken in it)

1 ½ cups dry black beans – soaked overnight (makes about 4 ½ cups cooked)
1 tbsp coconut oil
2 large onions - diced
3 cloves garlic - minced
1 – 2 chipotle chillies – finely sliced (or chipotle chilli powder)
1 tsp cumin powder
1 tsp smoked paprika
1 ½ cups chopped tomato – I used a combination of halved cherry tomatoes and diced roma
2 tbsp Cacao Powder

Place soaked beans in a pot with one of the onions and one of the garlic cloves.
Cover with an inch of water.
Bring to the boil then reduce to a simmer and cook uncovered until beans are tender – this will take 1-2 hours depending on how long they have soaked.
Add more water throughout if necessary so the beans do not dry out.
At the end you want the beans in a thick gravy.
Once the beans are cooked through set aside.
Over medium heat, add coconut oil a frying pan and fry the second onion and 2 cloves of garlic until the onion is translucent.
Add the cumin, chipotle, paprika and tomatoes and stir in for 1-2 minutes, or until the tomatoes start to soften.
Transfer the bean mixture into the pan and add the cacao powder.
Simmer on very low heat for at least half an hour to let the flavours combine and so that the tomato begins to fall apart.
Again add more water here when necessary so the beans don’t dry out.
You want a nice thick gravy consistency at the end of cooking.
You can simmer for longer, and the longer you leave it the taster the beans will become…
When they are ready serve with your favourite Mexican sides:
Use in tortillas to make burritos or tacos, on top of corn chips for nachos or serve with cauliflower rice and salsa!
Submitted By:
Cate, The PSF Team!
Cacao Chipotle Black Beans
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