Mexican Beans

Ingredients:

• 2 C dried black beans (or red beans)
• 1 onion, small dice
• 4 cloves garlic, minced
• 3 Tbs ground cumin
• 2 Tbs chili powder
• 1 jalapeno, diced
• 2 chipotle peppers in adobo sauce, roughly chopped
• salt and pepper
• 2 oz apple cider vinegar

Soak beans overnight in water that sits at least 3 inches above the dry beans. Place in fridge and let hydrate for at least 8 - 12 hours.

In a medium sauce pot, add 3 tablespoon of oil and let it heat up until shimmering. Add onion and cook until aromatic, about 2 minutes. Add garlic and saute for 1 minute. Add more oil if needed. To the pot, saute the ground cumin and chili powder for 30 seconds on medium high. Drain beans and add to the pot. Add just enough water to cover the beans with an additional 1 inch. Bring to a boil and turn down to a simmer, cook for 45 minutes or until beans are soft. The last 15 minutes of cooking, add the jalapenos, chipotle pepper, and apple cider vinegar. Season with salt and pepper. Serve hot.