via homesick texan
16 oz. dried black beans
1 olive oil
1 onion, diced
4 cloves of garlic, minced
1 carrot, diced
3 chipotles in adobo, chopped
1/2 teaspoon of cumin
1/2 cup cilantro. chopped
1 tablespoon tomato paste
1/4 cup lime juice
Six cups of water
Two cups of chicken broth
Salt to taste
Soak the beans covered in water overnight. Drain the soaked beans. In the pot you’re going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for one minute. Add the beans, chipotles, and half the cilantro.
Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low (liquid may still be moving and all the ingredients may still be jumping around the pot, just not as vigorously as when the heat is high. That's fine.). Stir occasionally.
After 1 1/2 hours, add the cumin, tomato paste, lime juice, salt and remaining cilantro and cook for 30 more minutes or until beans are tender. At this point, smash a few against the side of the pot with a spoon to thicken the broth a bit, stir the pot and serve with sour cream over cilantro lime rice.