Chile-Infused Black Beans – A Super Simple Way to More Spice!

By Chef Katie Mae

Makes 6 cups | Ready in 90 minutes | Stores 1 week in fridge

INGREDIENTS

DIRECTIONS

Drain the beans from the soak water. Add them to a large pot on the stovetop. Add enough water to fill the pot two inches above the beans. Over high heat, bring water to a boil.
As the water heats, slice the onion in half and remove the outer peels. Slice the jalapeño into strips, excluding the seeds. Add the onion halves and jalapeño pieces to the pot.
Once the water is boiling, reduce the heat to low-medium, cover and simmer for 90 minutes, stirring occasionally. Taste a few beans to check that they’re fully cooked. Once cooked, drain beans and remove the onion halves. The jalapeño strips can be removed or left in.
Serve beans immediately, set aside for another use or freeze for another day.

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