To keep things in balance, I make “free food weekends” a priority in my life. That’s when all bets are off, and I get to enjoy the fattiest fats, the sweetest sweets…you get the idea.
So the weekend’s over, which means I’m walking the straight and narrow.
I sing the praises of beans often—they’re high in fiber, low in fat, among countless other health benefits. This recipe was adapted from a free food weekend favorite. I've replaced animal fat with beef stock, vegetable oil, and chipotle en adobo for a smoky spiciness.
This may even be good enough for Saturday.
Zesty Chipotle Beans with Peppers and Onions
1 bag of dried beans (any kind you prefer)
4 cups beef or chicken stock
1 cup chopped bell pepper (any color)
½ cup chopped onion
2 large cloves of garlic, minced
½ - 1 chipotle en adobo, minced
¼ teaspoon ground black pepper
2 teaspoons vegetable oil
1½ - 2 teaspoons kosher salt
1 tablespoon butter or healthy spread, such as Smart Balance
Prepare beans according to quick soak instructions on the back of the bag. After soaking, draining, and rinsing beans, return them to the pot. Cover beans with stock, and add bell pepper, onion, garlic, chipotle, black pepper and oil. Bring to boil, cover, reduce heat, and cook for 1½ hours, checking the pot, and stirring them occasionally (if liquid reduces too much during cooking, add more stock). Add salt. Cover once again, and simmer beans for an additional 30 minutes.
Add butter or Smart Balance, and adjust seasoning. These beans will thicken as they cool; seasonings and flavors will continue to blend, making them even yummier.
Spoon over stone-ground grits—it’s heavenly. I also like to ladle these warm, tender beans into a big bowl and enjoy with my favorite bread—or not—it’s really all about the beans.
Note: These beans have a kick, so if you don’t like fiery foods, reduce the amount of chipotle and/or black pepper. Some like it hot though, so if you do, you'll be just fine.
