![]() ![]() ![]() Stir in the chipotle paste for a couple of mins until smelling fragrant.Put a medium ovenproof frying pan on a medium-high heat with 1 tbsp olive oil and fry the onions, coriander stalks and frozen peppers for 5-10 mins until starting to soften. Finely chop the coriander stalks set aside the leaves to garnish. (Although my step-dad is still on the fence about beans that don’t have ample amounts of molasses or maple syrup added to them. They in fact had the consistency of canned refried beans. When they were finished, they were amazingly soft and not liquid-like at all. (I have a very picky step dad who prefers his beans with a slightly sweeter edge) I then restarted the beans for another 8 hours and cooked them on slow. I added 2 tbsp of tomato paste, two ground dried lime leaves (I just love the flavour they have), and 1 tbsp of brown sugar. I then returned that smoothy liquid to the slow cooker. I took about three huge soup ladle scoops of the beans and water and put them in the blender to make a very watery bean ‘smoothy’. After it was finished cooking I found the black beans to still be a little hard, even after an night of soaking, and the final dish was a bit watery. I made this recipe exactly as written, minus a change in peppers as I only had a poblano pepper on hand, and not a jalepeno. ![]() After opening the can of chipotles in adobo for this recipe, I like to put the rest of them and their adobo sauce in a freezer-proof container and freeze them until next time you need one.Are refried beans more your style? Here’s my recipe for Slow Cooker Refried Pinto Beans. ![]()
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