These delicious beans are served as part of any Mexican-inspired meal and can be a great addition to any chili or bean-based soup.
Baja Chipotle Beans
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Category
Sides
Servings
8-10
Prep Time
20 minutes
Cook Time
60 minutes
Author:
Shani from hOMegrown Living Foods
Ingredients
4 cups of mixed dried beans - we use a beautiful blend of 7 or 8 beans that we grow. A mix of black and pinto works well.
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1 Tbsp Tex Mex Chili Spice
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1 Tbsp Ancho Chile Powder
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½ - 1 tsp Chipotle Chile Powder
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1 tsp Garlic Powder
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1 tsp Onion Powder
1 5oz can tomato paste
¼ cup apple cider vinegar
2 Tbs Maple Syrup
1 bunch of Cilantro stems and leaves, separated and minced
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1 Tbs Antarctic Pure Sea Salt
Directions
Soak beans overnight or longer. If you have time, 2 or 3 days is even better, changing the water every day.
Combine all the ingredients including minced cilantro stems EXCEPT cilantro leaves and salt.
In an INSTAPOT, Cover with one inch of water. Choose ‘Beans’ option or ‘high pressure cook’ and cook for 10-15 minutes. Allow the pressure to release naturally. Add minced cilantro leaves and salt.
In a PRESSURE COOKER, bring to a boil in a closed pressure cooker and cook for 15-20 minutes. Allow the pressure to release naturally. Add minced cilantro leaves and salt.
In a STOCK POT, cover with 2-3 inches of water. Cover with a tight fitting lid and bring to a boil. Simmer for up to 1 hour. Add minced cilantro leaves and salt.
Recipe Note
Canned beans can also be used in this recipe.