Chipotle Black Beans

These beans are a fabulous compliment to rice bowls, salads, tacos, etc.

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Chipotle Black Beans

To a small pot, add:

1 (15 oz) can black beans, drained & rinsed

• Substitute: 3/4 cup dry beans, pressure cooked, drained & rinsed

1/4 cup water

Stir in seasonings:

1 tsp chili powder

1/4 tsp cumin

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cinnamon

1/16 tsp cloves, ground

1/2 tsp salt

1/2 tsp sugar

Place pot over medium-high heat and bring to a boil.

Stir, reduce heat to low and cover.

Simmer for 15-30 minutes.

Serve hot or cold.

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Brenda’s tips:

• Serving size: 4

• This recipe can be multiplied for large groups

• If substituting dry beans for canned, the beans must be cooked prior to adding to this recipe

• This recipe is great using other beans in place of the black beans, some suggestions include: pintos, navy beans, or pinks