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Soupy Black Beans

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Makes: 6 servings adjust
These are the best beans I've ever had and I'll travel across a state for good Mexican food.



  • 1 pound Dried Black Beans, rinsed and picked over for stones
  • 12 medium White Onion, roughly chopped
  • 6 cloves Garlic, smashed but left whole. This is double the book's amount so adjust to taste.

Step 1

Put the beans, onion, garlic, and 8 cups water in a large pot and bring to a boil. Turn the heat down so it is just barely simmering and cook, uncovered, until the beans are softened but still not done, 1 hour.


  • 12 sprigs Fresh Cilantro, this can be however much you want; I use a solid handful of leaves with the thickest stalks removed.
  • 1 Canned Whole Chipotle Peppers, diced
  • 1 12 teaspoons Salt, (book amt.; I use a "small palmful")

Step 2

Add the chipotle pepper, cilantro, and salt to the beans. Continue cooking until the beans are tender (but not mushy), 30 minutes or so. Monitor the liquid level throughout cooking; if the beans are not completely covered add a little water until they are.

Step 3

Check seasonings and adjust if needed and serve over tacos or as a side dish.
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