We all have guilty pleasures. I saw a Friends episode (too) many years ago in which Rachel claimed her favorite movie was Dangerous Liaisons when her actual favorite movie is Weekend at Bernie’s. Though I won’t claim to ever have seen Dangerous Liaisons, I do have an equally embarrassing food confession to make today.
I really like fat-free re-fried beans. They come in a can and smell vaguely like dog food but they’re creamy, filling and in my opinion, better than the too-greasy alternative that so many brands tout. Luckily, there is a happy medium between quasi-dog food and bean cooked cups of animal lard.
Behold – chipotle black beans. I love just about anything with the word chipotle in it, even though it often means that your food is going to be excruciatingly spicy. This recipe calls for two teaspoons, which I found to be just enough to add a little kick but not so much that you wanted to physically remove your mouth from your face. If you enjoy the latter sensation, feel free to up the ante and add an extra teaspoon or two of the hot stuff.
Chipotle Black Beans
Serves 6 generously
1 tablespoon canola or vegetable oil
1 small yellow onion, diced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chipotle powder*
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
*You can sub 1 teaspoon cayenne pepper and 1 teaspoon liquid smoke if you don’t have chipotle powder in your pantry
Heat a medium saucepan over medium heat. Add just enough canola oil to coat the bottom of the pan. Add the onion along with a large pinch of salt and cook, stirring occasionally, until beans begin to soften, about 5 minutes.
Add the garlic, cumin, and chipotle powder and cook, stirring continuously, until fragrant, about 2 minutes. Pour in the beans along with about ¼ cup water. Turn heat to medium low and cook, stirring occasionally, until beans have the consistency of a thick soup. If you think they look too thick – think paste – go ahead and add some more water.