[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
A classic in many parts of México which is very simple to prepare and can also suitable for vegetarians and vegan by changing the lard and bacon for vegan substitutes.
A popular dish that is enjoyed as a side or as a soup.
dried black beans substitute with canned beans
white or brown onion
substitute with jalapeño
chipotle chilli in adobo
add more if you like the heat
large carrot or 2 small
Salt to taste
Soak the beans overnight in 800 ml of water. Boil the beans in 1.5 lt of water for 1 1/2 hours with 2 garlic cloves, and 1/2 onion.
Chop the half onion, coriander and 1 garlic clove, slice the serrano chilli and dice the tomatoes, carrot and radishes.
Heat a little oil in a pan and sauté the onion for a few minutes until it turns transparent, then add the garlic, tomato, radishes, serrano, and carrot. Let cook for a few minutes over medium heat.
Remove the garlic and onion from the pot with the beans and add the sautéed vegetables, veggie broth and chipotle, stir well and cook over low heat for about 20 minutes.
Serve the beans in a bowl and add the chopped coriander along with salt to taste.
You can skip step 1 if you are using canned cooked beans including the liquid and add 2 cups of water