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1
To cook black beans: Take 3 cups dried black beans, washed and picked through for any bad beans and soak overnight in a very large pot of water.
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2
Alternatively for a fast soak method you can add the 3 cups black beans to a large pot and fill with water.
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3
Bring to a boil.
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4
Cover and turn off heat and allow beans to soak for 1 hour.
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5
After soaking them (either method), drain beans and fill a large pot with water.
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6
Add the drained beans and bring to a simmer.
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7
Cook beans for about 1 hour and 30 minutes or until beans are tender when tested!
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8
Drain beans and set aside.
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9
Beans can be refrigerated at this point for later use for up to 2 days.
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10
Tip: Whatever you do, do not add salt to the cooking water of the beans!
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11
Heat olive oil in a large pot over medium high heat.
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12
When hot add onion and saute until onion starts to soften and turn golden.
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13
Add carrots, celery, bell pepper, chili powder, oregano, garlic powder, sea salt, smoked paprika and cumin.
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14
Saute until fragrant about 1 minute.
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15
Add chicken stock, canned tomatoes, chipotle peppers and cooked black beans.
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16
Bring to a simmer, reduce heat to low and cover.
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17
Cook for 2-3 hours.
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18
Alternatively at this point you can add the mixture into a crockpot and allow beans to cook for 8-12 hours on low.
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19
Garnish with cheese and greek yogurt or sour cream.
