Description
Recipe by McIlhenny Company, makers of Tabasco Chipotle Pepper Sauce

Ingredients

• 1 pound dry black beans
  
• Water
  
• 1 bay leaf
  
• 3 tablespoons olive oil
  
• 1 large onion, chopped
  
• 1 large green bell pepper, chopped
  
• 6 large cloves garlic, minced
  
• 2 teaspoons salt
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon dried oregano leaves
  
• 3 to 4 tablespoons Tabasco Chipotle Pepper Sauce
  
• Queso fresco (available in latin markets) or crumbled farmer's cheese, crumbled feta or fresh goat cheese
  
• Hot cooked rice (optional)

Preparation
Sort beans and rinse well. Place in Dutch oven and cover with water; soak 6 to 8 hours or overnight. Drain and rinse.

Cover beans with fresh water, add bay leaf and bring to a boil; reduce heat to medium-low, cover and simmer just until tender, about 1 1/2 hours, adding additional water if needed.

Heat olive oil in large skillet over medium heat. Add onion, green pepper and garlic, and cook until tender, about 10 minutes, stirring often. Add to beans along with salt, cumin and oregano. Continue cooking, stirring occasionally, until beans are very tender, about 20 to 30 minutes longer, adding more water if needed. Stir in Chipotle Pepper Sauce to taste and remove bay leaf. Sprinkle with cheese. Serve over rice if desired.

Nutrition
no information available

Serves
Serves 6 to 8

Variations
no information available