Ingredients

Pepper Options and Flavor Profiles:

  • Ancho Chili: Mild, sweet, and smoky, with raisin-like undertones.
  • Guajillo Chili: Bright and slightly tangy, with a medium heat and berry-like flavor.

Instructions

  1. Prepare the chili:

    • Soak the dried chili in warm water for about 10 minutes to rehydrate.
    • Remove the stem and seeds.

  2. Process the sauce base:

    • In a food processor, combine the garlic, tomato paste, rehydrated chili, and the vegetable broth.
    • Blend until smooth.

  3. Sauté the onion:

    • Heat the olive oil in a skillet over medium heat.
    • Add the diced onion and sauté for 3–4 minutes, until softened.

  4. Add sauce and spices:

    • Pour the processed mixture into the skillet with the onions.
    • Stir in the cumin, chili powder, and smoked paprika.
    • Cook for 2–3 minutes, stirring frequently, to allow the flavors to meld.

  5. Incorporate the beans:

    • Add the black beans to the skillet and stir to coat them in the sauce.
    • Lower the heat and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and clings to the beans.

  6. Adjust seasoning:

    • Add salt and black pepper to taste.

Plating & Garnishing

  • Base: A generous portion of smoky black beans pooled in their rich sauce.
  • Finish: A squeeze of fresh lime juice and a scattering of chopped cilantro.

Safety & Quality: Store these beans in their sauce to keep them moist. They will last 4–5 days in the fridge or up to 6 months in the freezer.