1 tablespoon chiles in adobo sauce canned from chipotles
2 bay leaves
6 servings pepper black freshly ground
2 chipotle chilies in adobo canned minced
2 tablespoons canola oil
2 medium carrots peeled
0.5 teaspoon cayenne pepper or as needed
2 celery stalks
4 cups rice long-grain white steamed
1 teaspoon thyme leaves dried
3 tablespoons garlic minced
0.3 cup green onion sliced for garnish
6 servings hot sauce such as tabasco
6 cups lightly torn kale leaves packed
6 servings kosher salt
1 optional: lemon cut into wedges
2 teaspoons onion powder
1 teaspoon oregano dried
1 pound beans dried red for stones
1 medium bell pepper red
1 tablespoon paprika smoked
1 large onion sweet
1 tablespoon worcestershire sauce
Equipment
food processor
bowl
frying pan
sauce pan
ladle
dutch oven
Directions
Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
Set a large heavy saucepan (Dutch oven works well) over medium heat.
Add the oil andsaute the garlic,carrots,celery,onions and bell peppers, about 5 minutes. Season withpepper (do not add salt at this stage or the beans will get tough while cooking).
Add thered beans,kale leaves, chipotles and sauce,Worcestershire, smoked paprika,onion powder,thyme,oregano andcayenne. Stir well to combine everything, and then add the bay leaves and 8 cupswater. Bring to a boil, reduce the heat to medium and simmer uncovered, stirringoccasionally, until the bean mixture thickens,about 1 1/2 hours.
Add more water as itcooks if necessary. Season well with salt once the beans are tender.
When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixtureinto a food processor and puree (or mash with a fork). Return the puree to the pan, tasteand season again with salt and black pepper.
Add hot sauce to taste at this stage.
Serve the red beans on top of steamed white rice and garnish with sliced scallions and asqueeze of fresh lemon juice.
