Chipotle black bean

On trying out all types of beans, the one that fascinates me a lot is the black bean. I never liked it growing up because my parents cooked it in a soup with catfish. The taste was simply yucks! But then, the Southern Americans seem to have much better recipes that do this bean some justice. Here is one I modified from Lisa at homesick Texan and it tasted really nice. I cooked the chipotle peppers whole, and they tasted so sweetly succulent when done.


Recipe: Chipotle black bean (for 2)


Ingredients:
- 6 oz dried black beans, soaked overnight
- 1/2 purple onion, chopped to 1" cubes
- 1 clove garlic, chopped finely
- 1 carrot, chopped to 1" cube
- 2 chipotles in adobo with 1 teaspoon (tp) sauce, from can
- 3/4 tp cumin powder
- 2 tp basil flakes
- dash of salt
- 5 tablespoon (TB) unsalted tomato sauce
- 3 cup water from boiling the beans
- 1 cup thick turkey/chicken stock


Procedure:
Boil soaked black beans in 4 cups of water on med-high heat for 5 minutes. Then cover lid and let sit  for 1-2 hour. At this point, the beans are cooked but crispy. Remove excess water until 3 cups are left. Add 1 cup of stock. Reheat beans. Add onion, carrot, garlic, chipotles, tomato sauce, cumin and basil. Mix and bring to a boil. Then let simmer on low heat for 2 hours. Stir occasionally to prevent sticking. Allow liquid to slowly thicken into a paste. Serve hot.

This recipe really brings out the best of cumin in the tomato sauce and the chipotle!