3½ cups (8 dL) dried black beans
2 tablespoons (30 mL) corn oil or other vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 chipotle chile
¼ ancho chile
1 tablespoon (15 mL) cumin
1 tablespoon (15 mL) paprika
1 tablespoon (15 mL) dried oregano
¾ tablespoon (11 mL) sea salt
⅛ teaspoon (1 mL) cayenne pepper
2 tablespoons (30 mL) wine vinegar (red or white)
1½ cups (350 mL) diced tomatoes
1½ cups (350 mL) tomato puree
4 cups (1 L) water
Sour cream for garnish
Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.
2 hours
Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.
3 minutes
Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour.
10 minutes
Serve with or without sour cream.