This recipe makes a decent amount and it freezes really well
Ingredients
1 16oz. bag dried black or pinto beans (if you’re short on time, canned beans - drained and rinsed - will also work
2tbsp. olive or canola oil
½ red onion, peeled and chopped
3cloves garlic, peeled and minced
1jalapeño chopped (remove membrane and seeds if you’re spice sensitive)
1tsp. salt
4C chicken stock (preferably homemade - sub vegetable stock to make vegetarian)
2tbsp. chili powder
1tbsp. cumin
1tsp. Aleppo pepper
1lime zested and juiced
8oz. crème fraîche (1/2 a container)
Instructions
1
Preparation
2
Rinse dried beans, pour them into a heat proof bowl and cover with boiling water (you want the water to be about 3” above the beans as they will expand). Allow to soak for 2-3 hours. Drain and save the soaking liquid.
3
Heat a large pot over medium heat. Add oil and cook for a minute or two until warm. Add onion, garlic and jalapeno and saute until translucent. Add beans and stir to combine. Add stock and soaking liquid. Bring to a boil (increase heat to medium high if needed) and then reduce to a simmer. Partially cover and allow to cook until there is very little liquid (this usually takes about two hours).
4
Remove from heat and stir in crème fraîche. Puree with an immersion blender to desired consistency. Alternatively if you do not have an immersion blender, you can mash with a potato masher or allow to cool for about 10 minutes and add to a blender. Taste and add more salt if needed.
5
This is a great side dish, but also delicious on warmed tortillas with some cheese, cilantro and a little sour cream.
