Smoky Black Bean Stew

Smoky Black Bean Stew

1 pound dried black beans

6 cups vegetable broth

1 dried chipotle chile, diced

1 teaspoon smoked paprika

1 teaspoon of oregano

1 teaspoon of thyme

1 teaspoon of cumin

1 cup onions, chopped

4 cloves garlic, thinly sliced

1 bay leaf

Salt and freshly ground black pepper

2 cups tomatoes, diced

1 cup red pepper, diced

juice of 1 lime

Garnishes: Crema Mexicana, sour cream, green onions, cilantro, cotija cheese, lime wedges

1. Heat the oven to 325 degrees.

2. In a heavy oven-proof pot over medium heat, bring the black beans, water, chiles, paprika, oregano, thyme, cumin, 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, tomatoes, and red pepper, and black pepper; stir to combine.

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

6. Puree 1 cup of the beans in a food processor and return them to the pot.

8. Add lime juice and 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 as many or as little garnishes as you would like. Serve immediately.