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Posted By archives On April 19, 2010 @ 10:21 am In Beans and Legumes | No Comments
Submitted by: Courtney
This recipe relies on chipotle chiles. These are dried, medium spiced chiles that have been smoked to create a unique flavor to any dish. If you cannot find dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of liquid smoke.
2 medium onions, chopped
3 cloves garlic, chopped
1 14.5-oz. (410 g) can whole tomatoes
1 medium dried chipotle chile, seeded and diced
1 15-oz. (425 g) can kidney beans (kidney beans are the one bean I don’t like, so I used great northern with no problems)
2 tablespoon lemon juice
Salt and pepper to taste (optional)
1. Combine the onions and garlic in a 3-quart (3 liter) saucepan. Cut or break apart the whole tomatoes, and add them and their juice to the saucepan along with the chipotle chile pieces.
2. Bring the mixture to a boil over high heat. Turn heat down to medium and simmer about 7 or 8 minutes.
3. Add the kidney beans including the juice and the lemon juice. Cook 2 or 3 minutes to combine flavors. Season to taste with salt and pepper, and serve over brown rice or other whole grain. Serves 3 to 4.
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