ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2013/01/chipotle.jpg”>Chipotle is a standout flavor among chilis — smoky, spicy, but not too hot. I discovered chipotle mayonnaise a few years ago and found it would give just the right amount of zing to almost any savory dish. Chipotle peppers start out as jalapeños, but instead of being picked while still green they’re allowed to ripen to a deep red color, meanwhile becoming very dry. Then they’re smoked over burning wood before being made into a variety of products. This week’s recipe from the Andon-Reid Inn Bed and Breakfast located in Waynesville, NC, uses Chipotle chili powder, combined with the sweetness of brown sugar and the tang of cider vinegar, to bring spice to canned beans. This dish can be put together quickly, to finish in the oven while you’re watching the Super Bowl.

Fiery Chipotle Beans

2015-02-02 13:33:17

Print

Ingredients

1. 6 ounces chorizo, sliced thin
2. 2 ½ cups chopped onion
3. 1 cup chicken broth
4. 1/3 cup brown sugar
5. 1/3 cup cider vinegar
6. 1/3 cup chili sauce
7. 1/3 cup molasses
8. 2 teaspoons each of dry mustard and Chipotle chili powder
9. ¼ teaspoon each of salt, ground cloves, cinnamon and allspice
10. 1 (15-oz) can each of black beans, pinto beans and Great Northern beans,
11. rinsed and drained

Instructions

1. Preheat oven to 325 degrees. Heat Dutch oven over medium high heat.
2. Add chorizo; sauté for 2 minutes. Add onions and sauté for 5 minutes.
3. Stir in chicken broth and remaining ingredients.
4. Bake uncovered at 325 degrees for 1 hour.

By BnB Finder

Think Tasty https://www.thinktasty.com/