Last revised: 06-Jan-10 21:36
This recipe was sent to me by a like-minded cook and "eFriend" that enjoys this special presentation of beans. This is a black bean side-dish, enhanced by the addition of the smoky, musky flavor of Chipotle chilies (smoked Jalapenos).
Soak beans for about 8-hours or overnight Cover with and bring to a slow boil. Reduce heat, and simmer for about 1-1/2 hours. Add hot water as necessary to keep beans from drying out. Take care to not let them get soupy.
When beans are nearly tender, in another pan, begin to fry the bacon. Fry slowly, breaking up large pieces, until just crisp. Remove with slotted spoon, keeping the fat hot. Break up the bacon into small, approximately morsel sized 1/2-inch square pieces. Stir into beans, and continue to simmer.
Discard all but about 3-tablespoons of the bacon drippings. Add the onions, sauté until just beginning to get transparent, and add the garlic. Continue to sauté for a few more minutes until the onions are soft. Stir into the beans.
Finally, prepare the Chipotle chilies (the author uses "Morita" variety peppers, sweet smoked, and nearly crispy-dried). Cut off stems, and slice crosswise into 1/4 inch or so slices. Stir into beans.
Continue to simmer for another 1-1/2 to 2 hours, or until beans are just tender, and the flavors well-blended. If thickening is desired, use a masher and crush as many of the beans as desired.
Taste and adjust flavors just before serving. Depending on the final result, a bit of additional brown sugar and/or a add a dash of smoke flavoring can add needed dimension.
Serve alongside your main dish topped with a dollop of sour cream and/or guacamole.