Santa Fe Spicy Baked Black Beans
Yield
10 servingsPrep
15 minCook
75 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
white onion
diced |
|
| 1 | tablespoon |
chipotle chili peppers
pureed, in adobo sauce, or to taste |
*
|
| ½ | cup |
ketchup
|
|
| ½ | cup |
tomato juice
|
|
| 2 | tablespoons |
brown sugar
dark, packed |
|
| 1 | each |
tomatoes
seeded and diced |
|
| ¼ | cup |
apple cider vinegar
|
|
| ¼ | cup |
red wine vinegar
|
|
| ¼ | cup |
molasses
|
|
| 2 | each |
ancho chilies
dried, softened in hot water, drained and stemmed |
*
|
| 1 | x |
salt
|
*
|
| ½ | cup |
water
or more |
|
| 45 | ounces |
black beans
rinsed and drained, lowsodium preferred |
|
| servingoptions | |||
| ½ | each |
tomatoes
seeded and diced |
|
| 1 | x |
corn tortillas (6-inch)
|
*
|
| 2 | tablespoons |
cilantro
minced |
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
white onion
diced |
|
| 15 | ml |
chipotle chili peppers
pureed, in adobo sauce, or to taste |
*
|
| 118 | ml |
ketchup
|
|
| 118 | ml |
tomato juice
|
|
| 3E+1 | ml |
brown sugar
dark, packed |
|
| 1 | each |
tomatoes
seeded and diced |
|
| 59 | ml |
apple cider vinegar
|
|
| 59 | ml |
red wine vinegar
|
|
| 59 | ml |
molasses
|
|
| 2 | each |
ancho chilies
dried, softened in hot water, drained and stemmed |
*
|
| 1 | x |
salt
|
*
|
| 118 | ml |
water
or more |
|
| 1300.5 | ml/g |
black beans
rinsed and drained, lowsodium preferred |
|
| servingoptions | |||
| 0.5 | each |
tomatoes
seeded and diced |
|
| 1 | x |
corn tortillas (6-inch)
|
*
|
| 3E+1 | ml |
cilantro
minced |
|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
| 1 | x |
sour cream
|
*
|
Directions
Heat oil in 1-quart saucepan over medium-high heat.
When hot, add onion and stir-fry until softened, about 4 minutes.
Add 1 tablespoon chipotle purée, ketchup, tomato juice, brown sugar, 1 diced tomato, cider vinegar, red wine vinegar, molasses, ancho chiles, salt to taste and ½ cup water and stir well.
Taste and add more chipotle purée if desired. Simmer uncovered 10 minutes. Purée in food processor. Pour into 2-quart casserole and stir in beans. Cover and bake at 350℉ (180℃) 1 hour. Taste and add salt if needed. Add up to ½ cup more water if mixture is too thick. Serve hot in warm corn tortillas if desired. Garnish with remaining diced tomato, cilantro, green onions and sour cream if desired. 10 servings.
