3/4 lb black beans, about 1 3/4 c
1/2 onion, diced
3 garlic cloves, minced
2 Tbsp olive oil
1 bunch cilantro, roughly chopped
leaves only
3 chipotle chiles in adobo, chopped
1 tsp smoked paprika
2-3 tsp salt and pepper to taste
Rinse beans in a colander. In a large pot, preferably enameled cast iron, combine beans, onion, garlic, oil, cilantro leaves, chipotle chiles and smoked paprika. Add 9 cups of water and bring to a boil. Reduce heat to a simmer, partially cover the pot, and cook for 1 1/2 to 2 hours. Stir about every 15-20 minutes making sure beans aren't sticking to bottom of pot. Once beans have softened, season to taste with salt and pepper and serve. If desired, serve garnished with crumbled queso fresco. Serves 8-10
