Flying Free

Austin Black Beans

beans_carrots

Hey everyone!  Only a week since my last SRC post thanks to May’s bonus week.  This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with.  I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant.  Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make.  With that, this post was supposed to be all about her Mole Ranchero.  While the ingredient list is a bit daunting, the dish came together in no time at all.  However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack.  So…back to my very long list of recipes!  I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl.  I used the vegetable oil instead of lard and left out the lime juice due to my allergy.   I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.

Austin Black beans

Serves 4-5

Ingredients

1 lb. dried black beans

1 vegetable oil

1 medium spansih onion, finely chopped

2 medium carrots, peeled and diced

4 cloves garlic, minced

2 canned chipotles

1/2 teaspoon ground cumin

1 tablespoon chipotle adobo sauce

Salt (to taste)

Instructions

  1. Rinse and clean the beans, then place in a large pot with about 6 cups of water. Bring to a boil and cook for 15 minutes, then drain and rinse and set aside.
  2. Add the vegetable oil to the same large pot the beans were cooked in and turn heat to medium. Add the carrot and onion and cook 8-10 minutes. Stir in the garlic and cook for 30 seconds.
  3. Return the beans to the pot along with the chipotles and 8 cups of water and bring to a boil. Turn heat to medium and simmer for 90 minutes or until beans are soft. Add remaining ingredients then season to taste with some salt.
  4. Use an immersion blender to mash some of the beans then simmer for a final 30 minutes.
  5. Serve and Enjoy!
http://dancingveggies.com/2016/06/flying-free.html

 Another great recipe from Leslie!  So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients.  Instant dinner!!!

14 thoughts on “Flying Free

    1. black beans are amazing! we also saved some before adding the spicy stuff and made some ultra mild austin beans for our daughter. She also enjoyed it!

  1. That looks amazing and I would love to make them…..what would you serve them with? All Mexican meals? I can see it being brilliant with all sorts of things! Karen

  2. Love the addition of chipotles – as a Brazilian, black beans are part of growing up for me… but I don’t mind at all a different twist on them!

  3. Love black beans… I can only find them at the Asian market but it’s time for a run… I totally understand about eating the food before the photos LOL

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