Chipotle Rice and Beans

This is a perfect simple and hearty meal.  The combination of rice and beans offers a complete protein, and who doesn’t love chipotle peppers?

(adapted from Veganomicon)
2 cans black beans, rinsed and drained
2 yellow onions, peeled
1 tbsp olive oil
2 chipotle peppers in adobo sauce, plus about 2 tbsp of sauce
salt
2 cups cooked rice (any variety)
Put the beans in a large saucepan with 3 cups of water and one of the onions, halved.
Bring to a boil, then simmer for about 40 minutes.
Meanwhile, chop the other onion, and heat the oil over medium in a large skillet.
Saute the onion until very soft, about 10 minutes.  
Chop the chopotle peppers, and add them to the onions with the sauce.
Cook for an additional minute or two, then turn off the heat.
Just before the beans are done, taste and season with about 1/2 – 1 tsp salt.
Stir in the onion mixture, and heat through.
Serve ladled over rice.
Blog Widget by LinkWithin

No comments yet to Chipotle Rice and Beans

  • Mike Melton

    I really liked this meal…you know me and my simple tastes…rice and beans with a chocolate chip cookie for dessert.

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery