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Man-to-Man Chipotle Black Bean Stew

Serve this yummy stew over polenta or brown rice for a delicious, nutrient-rich meal. Mexican seasoning blends come in bulk or spice bottles at the grocery store.  They are usually a combination of cumin, oregano, peppers and other spices that offer a Southwestern flavor to dishes. Muir Glen makes excellent fire-roasted organic canned chopped tomatoes with green chiles which are excellent in this recipe. From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012).

1 tablespoon extra-virgin olive oil
1 onion, chopped
2 cloves garlic
, minced
1 teaspoon ground cumin
2 teaspoons Mexican seasoning
1 cup dried
black beans, soaked
1 dried chipotle chili
2 cups soup stock or water
1 - 2 teaspoons sea salt
1/2 cup fresh or frozen corn kernels
1/2 cup chopped tomatoes with green chiles
1/3 cup chopped cilantro
lime
sour cream

Heat oil in a pressure cooker.  Add onion, garlic, cumin, and Mexican seasoning and sauté until onions are soft.  Drain soaking water off beans.  Add soaked beans, chipotle chili and stock or water to onions and spices. Lock lid, raise heat and bring up to pressure.  Once pressure is established, lower the heat to hold pressure steady and set timer for 30 minutes. The stew can also be simmered, not pressure-cooked, and it takes about 55-60 minutes.

Once the heat if off and the pressure has come down, open the lid.  Add salt to taste.  Add corn, tomatoes, and cilantro.  Serve garnished with a squeeze of lime and sour cream dollop if desired.

Preparation time: 40 minutes
Makes 4 servings


19 Comments:

Martha Cagley
Funny and fun. I just click on to see what's for dinner!
August 27, 2008, 11:08 am

Brooke Kingston
Made this for Sunday supper and it got raves at our house! After the batch was pressure cooked, I pulled out some of the seasoned-but-not-too-spicy black beans for our toddler. He slurped them up! We tried the Muir Glen fire roasted tomatoes with green chiles, it added a real depth to the stew. This was amazing, hearty and flavorful. Excellent! Thank you!
November 16, 2008, 7:19 pm

Cheri Falk
I was so glad to re-connect with Cynthia! I bought Feeding the Whole Family many many years ago when it was first published in Seattle and loaned it a few years ago and never got it back! Now I can enjoy this wonderful, creative website and revive some of my favorite recipes of Cynthia's!
January 23, 2009, 7:59 pm

mary arthars
looking forward to reading and using all your ideas. Our house's current favorite is pressed collards. Let me know if you'd like to try it. M
September 12, 2009, 12:01 pm

Jean Stangarone
Just purchased a pressure cooker, so now I have a new recipe to use. Your recipe called for 1 cup of black beans, but it looked like more in the video. Is that correct? Thanks so much.
November 29, 2009, 12:22 pm

Cynthia Lair
Hi Jean, You start with one cup DRY black beans. When they are soaked the 1 cups expands to 2-3 cups!
November 29, 2009, 2:01 pm

Kristina
We LOVE this recipe, and make it at least once a week In our pressure cooker. With dry beans it's all done in under 40min. I add a couple tablespoons of balsamic vinegar at the end. oh my god!
February 11, 2010, 10:40 pm

Amy Mendelblatt
If I don't have a pressure cooker? what then?
February 21, 2010, 3:16 pm

Cynthia Lair
Hi Amy, See recipe above. It gives alternative directions for simmering.
February 21, 2010, 4:44 pm

Rebecca
Have been wanting to make this for a while, finally made it tonight and it was amazing! My roommate loved it too. Instead of a dried chipotle chile, I used a canned chipotle chile, chopped it up and just added it to the stew. It turned out pretty spicy (should have seeded it first) but still good. Thanks for this great recipe! I'll be eating the leftovers tomorrow for breakfast with some huevos rancheros!
March 19, 2010, 6:36 pm

Julie Brittenham
We'll be using our new pressure cooker for the first time tonight! What do you think of adding some chopped sweet potatoes to this recipe? Will it change the cooking time or anything? I have some we need to use up and think this might be a good way to get our toddler to eat them. She loves black bean soup! Also, we were given our PC as a gift and it's a Presto Jiggle Top. Any special instructions needed? Thanks so much - you rock!!
September 1, 2010, 10:17 am

Cynthia Lair
HI Julie, Happy new pressure cooker! I think sweet potatoes would be nice in this. Won't change a thing. Put them in before bringing up the pressure. Haven't used a Presto Jiggle Top before but I'm sure it will be easy to operate.
September 1, 2010, 4:05 pm

Julie Lupo
Finally remembered to soak the beans so that we could try this dish! It was excellent. I have been looking for a recipe to replace the packaged black beans and rice that we often eat as we can no longer get our favorite brand, Mahatma, locally. While this has a very different flavor, it was terrific over brown rice and so much better for us! I simmered, but a pressure cooker is on my wishlist of kitchen equipment. Try it, you'll love it!
October 23, 2010, 8:04 am

mckenzie miller
I'm curious why your pressure cooking times are SO much longer than any other suggested times I've seen. The soaked black beans I typically make are done after 5 minutes after they come to pressure. It seems like they would completely lose their shape after 30 minutes. Not so? Thanks!
October 19, 2011, 6:46 pm

Cynthia Lair
For the larger beans I find that they are much easier to digest if they are cooked until one can easily mash the bean on the roof of the mouth with the tongue. Nice and tender, less gas. I have been cooking beans this way on my classes for over 20 years and we always get nice results. If you are getting good results using a different method, that is great.
October 20, 2011, 3:44 pm

angelitoo angelitoo
Probably it would be fine, but there are crock pot liners on the maerkt. (I think made by the Reynolds Wrap people) They're supposed to keep the crock pot clean. I used one once and everything started out just fine, but after a few hours, the bottom of the crock pot broke! I had to throw away the meal just before dinner! NOT COOL!!! I had the kind that you can pull the pot out for washing. It was fairly new and had no cracks before I started. Maybe I just had bad luck, but I don't recommend them to anyone!I would write to the company that made your crock pot and tell them that you love it and have used it so mcuh that the paint/glaze is wearing off. Who knows-they might just replace it for you to keep a customer happy. At least they would know if it was safe or not.
April 28, 2012, 10:41 pm

Lynne Harris
Hi Cynthia. We just got a new slow cooker, not a pressure cooker, and were wondering if we saute the onions can we just then throw all the other ingredients into the slow cooker? How long would you recommend we cook it for? Same as if we were simmering the stew?
December 28, 2012, 2:43 pm

Cynthia Lair
Hi Lynne, I'm embarrassed to tell you that I have little to no experience with a slow cooker. Your plan to sauté first seems right to me. Cooking time would be way longer (SLOW cooker). I'm guessing 3-4 hours. Let me know how it comes out!
December 30, 2012, 6:13 pm

Anna Barresi
I made this in my slow cooker last week. Made it exactly as written, but cooked on high for 5 hours. It came out great. The beans were completely tender and yet kept their shape. I pureed half of the soup and then added it back to give it a very thick, creamy consistency. We ate it with corn chips, diced avocado and a sprinkle of sharp cheddar.
August 13, 2013, 11:10 am

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