Grad Grub - Entry 3

Jim's Spicy Black Beans (adapted from my sister's recipe)

• 2 lbs dry black beans
• 4 red onions
• 5 heads garlic
• 1-2 T chipotle powder
• olive oil
• salt
• black pepper
• water

Soak the beans in enough water to cover overnight. Drain. Refill with water to cover. Bring to boil then cook over low heat for 2 hours, stirring occassionally. Let cool.

Slice tops off of garlic heads. Place on oven proof dish. Drizzle with olive oil. Bake at 450 for 20 minutes. Cool. Squeeze out garlic from pods (remove all the pod paper). Process into paste.

Slice onions thinly then sautee over medium high heat in a little olive oil until carmelized.

Add onion, garlic and chipotle to beans and return to low heat for another two hours, stirring occassionally. Check for spice, add salt and pepper to taste. Remove from heat, cool, refrigerate overnight.

(I know this is monotonous but ... ) Return beans to low heat and cook for another 2 hours or until the desired consistency.

The batch costs $5 and will make enough for weeks and weeks of black bean rollups (good with goat cheese and veggies). Freezes well.