Black Beans

Dead easy for your next Mexican feast.

Method

Cover black beans with cold water and soak over night.
Drain and put in large saucepan and cover with water - about 3 cups.
If using the chipotle, drain, chop and add to pot. Use the soaking liquid as part of the water that you're cooking the beans in.
Add chopped onion, chopped coriander roots and minced garlic.
Add powdered spices.
Bring to boil, but turn down to slow rolling simmer once there.
Cook for about 40 minutes - or until tender.
Season with salt once the beans are tender and not before - otherwise they will never cook!
Serve with homemade corn tortillas and guacamole.
If you are after a more 'soupy' kinda dish, cook for a little longer - maybe an hour or so. Take out half the mixture and blend or mash them and stir back into the pot.

• Health
• Mexican
• Vegetarian