Black beans are a stable ingredient in the Americas and are especially important in Cuban, Creole and Mexican cooking. These beans are often added to soups, salads and used the make refried beans (frijoles refritos).

Chili Peppers:

• 1 cup dried black beans sorted and rinsed
• 2 cups water
• One teaspoon chicken bunion
• 1/4 cup roughly chopped onion
• 1 cloves garlic, smashed
• 2 sprigs savory, optional
• 1 teaspoon salt or to taste
• One whole chipotle chile or 1 1/4 teaspoons chipotle powder
• 2 tablespoon cooking oil or other fat
• 1 bay leaf

Add all ingredients to a pressure cooker and roughly mix. Bring the mixture to a boil and put the lid on the pressure cooker.

Lower the heat once the cooker has pressurized to the point that pressure is maintain, but very little to no steam is being released and cook for one hour.

The beans are now ready to eat. The chipotle chile pepper can be removed and discarded, or seeded, finely minced and returned to the black beans.

The black bean mixture and also be pureed with a wand bender to make a wonderfully smooth black bean puree that is perfect for adding to tacos, burritos, or just as a side dish. Leave the chipotle chile in and blend for a spicier chipotle black bean puree, or remove to keep all it get flavor without all the heat.

For and interesting flavor twist trying adding a stalk or two of the very aromatic Mexican herb Epzote into the pot with the cooking beans.

Order Chipotle powder starting at just $5.49click here.

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