1 pound dried black beans, washed and picked over
1 Tbsp cumin
1/2 tsp cayenne
2 tsp sweet paprika
1 tsp dried oregano
1 small fresh jalapeño, coarsely chopped (seeds removed)
3 Tbsp olive oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
4 garlic cloves, minced
2 tsp chipotle powder
1 bay leaf
6 cups chicken broth
14 oz whole plum tomatoes, chopped
1/2 cup sour cream
1 jar Newman's Own® All-Natural Bandito Salsa
1/2 cup fresh cilantro, chopped
- Soak the beans in water overnight; drain in a colander. Toast the cumin, cayenne, paprika, and oregano in a dry skillet over moderate heat about 2 minutes, stirring constantly. Transfer to small bowl.
- Heat the oil in a large, heavy pot over moderately high heat, then sauté the onion and bell pepper until golden. Add the garlic, chipotle, and spice mixture, reduce heat and cook about 5 minutes.
- Add the beans, bay leaf, and broth. Simmer, covered, until the beans are tender, about 1.5 hours. Add tomatoes, including juice, salt to taste, and simmer uncovered another 15 minutes.
- Serve hot or warm with the sour cream, salsa, and the fresh cilantro as a liberal garnish.
