Smoky Black Bean Stew

Smoky Black Bean Stew

2

1 pound dried black beans

6 cups vegetable broth

1 dried chipotle chile

1 cup coarsely chopped onions

4 cloves garlic, thinly sliced

1 bay leaf

1 tomato, diced

Salt and freshly ground black pepper

Crema Mexicana, or sour cream, for garnish

Chopped green onions, for garnish

Chopped cilantro, for garnish

Grated cotija cheese, for garnish

lime wedges, for garnish

1. Heat the oven to 325 degrees.

2. In a Dutch oven over medium heat, bring the black beans, broth, chiles, onions, garlic and bay leaf to a simmer.

3. Cover tightly and transfer to the oven.

4. Cook for 1 hour, then add 1 teaspoon salt and a generous grinding of black pepper and stir to combine.

5. Re-cover the pot, add tomatoes and return to the oven to cook until the beans are tender and creamy, another 30 to 45 minutes.

6. Use an immersion blender to coarsely puree the beans just enough to release some of the starch.

7. Alternatively, puree 1 cup of beans in a stand blender and return them to the pot.

8. Heat just until the beans have thickened. (The dish can be prepared to this point several days in advance and refrigerated, tightly sealed.)

9. When ready to serve, bring the beans back to a simmer.

10. Add a little more broth, if they are too thick.

11. Taste and correct seasoning with salt and pepper.

12. Ladle the beans into warmed serving bowls and garnish with a spoonful of crema Mexicana, a sprinkling of green onions and cilantro, grated cotija cheese and lime wedges, with more passed at the table. 

13. Serve immediately.