Recipe - Frijoles Con Chipotles

One half pound Dried black beans or pinto
beans
3 One half cup Water
1 Yellow onion; minced
1 Celery rib; minced
1 tablespoon Olive oil
4 Garlic cloves; minced
2 Bay leaves
3 Chipotle peppers; minced
One half teaspoon Salt; or to taste
2 cup Vegetable stock
1 cup Water
2 tablespoon Minced cilantro
2 Tomatoes; chopped

In a heavy soup pot or Dutch oven over high heat, bring beans and 3 1/2
cups water to a boil. Remove from heat and set aside in a covered dish, for
one hour, then drain.

In the same pot, over medium high heat, saute onion and celery in oil for 5
minutes, or until onion is soft. Add garlic and saute another minute. Add
beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce
heat, cover, and simmer for 1 hour, adding additional water if necessary.

Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or
until beans are tender.

Recipe by: Veggie Life, May 1996

Posted to MCRecipe Digest V1 #988 by "slt4@cornell.edu" slt4@cornell.edu
on Jan 7, 1998