Copycat Slow Cooker Chipotle Black Beans

 

I have never been to Chipotle before, but I have recently become acquainted with their burrito bowls. As I understand it, they are customizable, filling, tasty, high in protein, with a relatively low calorie count. All of this sounded really good to me, so I started looking around for assembly instructions, as well as a recipe for their black beans. There are a number of recipes that claim to be copycats of Chipotle's black beans, but I opted for the one that I deemed to be the easiest because it is made in the slow cooker, customizing it in my own special way. The last thing I want to do in the heat is boil beans on the stove top. I was pleased with the results; they are very good, but I think made even better by the inclusion of minced jalapeño, but that’s just me.

Copycat Chipotle Black Beans

 1 lb. dried black beans, rinsed

1 yellow onion, diced

6 cloves garlic, minced

1 chipotle chili in adobo sauce, minced

4 c. vegetable broth

2 c. water

1 t. ground cumin

2 t. dried Mexican oregano

1 t. adobo

2 bay leaves

Juice of one lime juice

Salt, to taste

Freshly ground black pepper

Into a slow cooker, place black beans, onion, garlic, chipotle chili, broth, water, cumin, oregano, adobo, and bay leaves; stir to combine. Cook on high for 6-7 hours until the beans are tender. Discard the bay leaves and add lime juice and salt and pepper, to taste.

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J.W. Jackson’s Black Bean and Rice Salad

I am an avid mystery reader, mysteries and crime novels…and cookbooks…and gardening books…and decorating books. OK, you get it. I like to read. I do. I find a lot of inspiration in books, particularly when it comes to cooking. You might be surprised to learn that a lot of that inspiration comes from the mysteries that I read. 

I don’t know what it is about me, but I tend to discover authors long after they have passed away. I hate that because there are some series of books that I have loved so much that I have felt inspired to write the authors to thank them. Anne George is on that list with her Southern Sisters mysteries, Virginia Rich and her breaking-the-mold Eugenia Potter culinary mysteries are on that list, and now, Philip R. Craig is joining them. I don’t know why it took me so long to discover the J.W. Jackson mysteries, but I absolutely love them. J.W. is an ex-Boston cop who left the force in his mid-30s after a gunshot injury. He lives on and tends acreage in Martha’s Vineyard, grows his own vegetables, fishes for his own food, and cooks! Who wouldn’t love a guy like that? To make things even better, there are recipes for some of the dishes at the end of each novel. Because, in their day, this became so popular, author Craig came out with a cookbook entitled Delish! a phrase J.W. uses often in the books to describe his delicious cooking.

There are a number of seafood recipes that I plan to try and share with you, but J.W.’s Black Bean and Rice Salad struck a chord with me today, so I decided to make it, adding in (as he said I could) my own addition in the form of one of my new favorite things to eat, hearts of palm. I absolutely loved the results, and found that rather than using this as a side dish, it makes an excellent meal all on its own. I imagine the addition of cooked chicken would make it all the better if you plan to serve it as a cold evening meal.

 This salad is mentioned in chapter 3 of the 9th (of 21) book in the series, A Shoot on Martha’s Vineyard:

“We went down to eat. Grilled bluefish, fresh homemade bread, rice and bean salad, and the house Sauvignon Blanc. Delish!”

He’s right, it is delish, as well as colorful, nutritional, and good, and I don’t know what beats that. Oh, it’s also make ahead, and keeps 1 to 2 days in the fridge.

J.W. Jackson’s Black Bean and Rice Salad

Slightly modified by yours truly

2-3 15-oz. cans of black beans, rinsed and drained
1 pound bag frozen corn kernels, cooked (or 1 15-oz. can)

2 cups long-grain rice, cooked
1 large bell pepper, red or green, diced
½ cup red onion, chopped

1 14.8 oz. jar Melissa’s Hearts of Palm, sliced into coins
1 teaspoon salt
Dash of oregano
Your favorite vinaigrette salad dressing, to taste

Optional ingredients: shredded cheddar cheese or feta cheese, sliced black olives, marinated artichoke hearts, chopped cilantro, oregano, chili powder, cumin

Mix and serve. It’s very good with rice pilaf, wild rice, or basmati rice.

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Another “delish” way to enjoy black beans is in this Time-Out Back Bean Dip.

This post is linked to:

Happiness is Homemade Sunday

Dream, Create, Inspire

Wonderful Wednesday

Whimsical Wednesdays

Full Plate Thursday

Thursday Favorite Things

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Hatch Chile Black Bean Hummus

Unless you have been living under a rock, or glued to eclipse websites (which I've recently come to realize is pretty much the same thing), then you may not know that it's hatch chile season. ​

Hatch Chiles are named after the growing region from which they originate, Hatch, New Mexico. The intense sunlight and cool nights that this valley provide result in a uniquely flavored chile that's unrivaled by any other. Meaty, and with mild to medium heat, they are ideal for standards such as Chile Con Queso and Chile Rellenos, but if you allow your imagination to take hold, you will find that they are an excellent addition to almost anything from your morning eggs to your evening soup, snack, or salad.

 This is my third recipe using hatch chiles, and I am struggling to decide which one I like the best. I should probably let you decide, so here is my first concoction pairing the chiles with black beans for a unique and delicious hummus. 

Hatch Chile Black Bean Hummus

1 15-ounce can black beans, rinsed and drained
1 small Melissa’s Hatch Chile, roasted and seeded
1/4 cup chopped cilantro
1 tablespoon sherry vinegar
1 tablespoon tahini
1 tablespoon olive oil
1/4 - 1/2 teaspoon cumin
Pinch salt

Blend in a bullet blender, food processor, or regular blender until smooth and creamy. Serve with crackers or crudités.

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This post is linked to:

Inspire Me Tuesday

Reader Tip Tuesday

The Scoop

Dream, Create, Inspire

O My Heartsie Girls Wonderful Wednesday
 Homestead Wednesday

Wow Us Wednesday

Wine’d Down Wednesday

Foodie Friday & Everything Else