From Katie Sweeney
1 pound dried black beans
2 tablespoons canola oil
1 onion, finely diced
1 jalapeño pepper, minced
1 red bell pepper, finely diced
4 cloves garlic, minced
4 chipotles in adobo, chopped
1 tablespoon of Sazon seasoning
1/2 cup cilantro, finely chopped
Six cups of water
Two cups of chicken or vegetable broth
1 teaspoon of cumin
1 tablespoon tomato paste
1/4 cup Lizano
1/4 cup lime juice
Salt and freshly ground black pepper
1 cup pepper jack cheese, shredded
1 cup Monterey jack cheese, shredded
tortilla chips, for serving
- Place the dried beans in a large pot. Fill with enough water to completely cover the beans. Cover the pot and let sit overnight.
- Drain the beans and set aside.
- Heat the canola oil in a large pot over medium high heat. Add the onion, jalapeño, and red pepper. Cook stirring occasionally until the vegetables are soft, 10 minutes.
- Add the garlic and cook one more minute. Stir in the chipotles, Sazon seasoning, and cilantro. Add the water and broth and bring to a boil.
- Reduce to a simmer and cook beans, stirring occasionally for an hour and a half.
- Add the tomato paste, cumin, Lizano, lime juice, salt, and black pepper. Cook for 30 more minutes. Let cool. The beans can be made a day in advance.
- Preheat the oven to 350°F.
- Using an immersion blender, puree the beans. Add the grated cheese and stir to combine.
- Pour the bean and cheese mixture into an oven-safe dish and bake until hot and bubbly, 30 minutes.
- Serve immediately with tortilla chips.