Baja chipotle beans

These Baja Chipotle Beans are served as part of all Mexican Inspired meals when I cater for groups. They can be a great addition to any chili or bean based soup. They can be made in a pressure cooker, InstaPot or a heavy bottomed stock pot with a tight fitting lid.

Ingredients

Serves 8-10

4 cups of mixed dried beans ~ we use a beautiful blend of 7 or 8 beans that we grow from our dear friends at Gathering Place Trading. A mix of black and pinto works well.

1 Tbsp Tex Mex spice blend

1 Tbsp Ancho chili powder

1/2 – 1 tsp Chipotle chili powder

1 tsp garlic powder

1 tsp onion powder

1 small can tomato paste

1/4 cup apple cider vinegar

2 Tbsp maple syrup

1 bunch of cilantro stems and leaves separated and minced

1 Tbsp Pure Ocean Aquifer sea salt

Mindful Preparation

1. Soak beans overnight or longer. If you have time, 2 or 3 days is even better. Changing the water every day.
2. Combine all the ingredients including minced cilantro stems EXCEPT cilantro leaves and salt.

INSTAPOT OR PRESSURE COOKER METHOD
Cover by 1 inch with water. Choose 'Beans' option or 'high pressure cook' and cook for 10-15 minutes. OR bring to a boil in a closed pressure cooker and cook for 15-20 minutes.
Allow the pressure to release naturally.
Add minced cilantro leaves and salt

STOCK POT METHOD
Cover by 2-3 inches with water. Cover with a tight fitting lid and bring to a boil. Simmer for up to 1 hour.
Add minced cilantro leaves and salt

*The amount of time you cook your Baja Chipotle Beans depends on the freshness of the beans and how long you soaked them

*They also freeze beautifully