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Mexican   -   Red Beans With Chipotles   adapted from Spicy Vegetarian Cuisine

  • 1 Large Yellow Onion -- chopped
  • Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 2 Medium Tomatoes -- chopped
  • Salt And Pepper -- to taste
  • 1 Bay Leaf
  • 1 Teaspoon Thyme
  • 2 Teaspoons Oregano
  • 1 Pound Red Kidney Beans -- soaked
  • 3 To 5 Chipotle Peppers
Directions saute onion in oil until tender. add garlic, saute for another minute. add tomatoes, herbs and spices. Add beans, and enough water to cover the beans by about 2 inches. bring to boil. add chipotles to soften. cover and lower heat. Simmer. Remove chipotles when softened about 20 minutes. stem and chop chipotles. toss half of them back into pot. simmer for 2 hours or until beans are tender. If the heat is not hot enough add more chipotles if fine the chipotles will store in refrigerator for 2 days.
Serves 4
Time to Make 0:00

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