Ingredients with Measurements:
- 2 cups dried black beans
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons adobo sauce
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot with lid
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the black beans and soak them overnight in a large bowl with enough water to cover them.
2. Drain the beans and set them aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the adobo sauce, tomato paste, cumin, oregano, and smoked paprika to the pot and stir until combined.
5. Add the soaked black beans and vegetable broth to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the beans for 1 1/2 to 2 hours, or until they are tender and the liquid has thickened.
8. Using an immersion blender or regular blender, puree about half of the beans and liquid until smooth.
9. Return the pureed mixture to the pot and stir to combine.
10. Season with salt and pepper to taste.
11. Serve the bean adobo mojado hot, with lime wedges on the side.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 240
- Fat: 6g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of dried beans you prefer, such as pinto or navy beans.
- If you don't have adobo sauce, you can use chipotle peppers in adobo sauce instead.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
Variations:
- You can add diced tomatoes, bell peppers, or corn to the pot for added flavor and texture.
- You can also top the bean adobo mojado with shredded cheese, sour cream, or chopped cilantro.
Tips and tricks:
- Make sure to soak the beans overnight to ensure they cook evenly and become tender.
- If the liquid is too thick, you can add more vegetable broth or water to the pot.
- If the liquid is too thin, you can simmer the beans uncovered for a few more minutes to thicken it up.
Storage instructions:
- Store any leftover bean adobo mojado in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the bean adobo mojado in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the bean adobo mojado in individual bowls, topped with lime wedges and any desired garnishes.
Garnishes:
- Lime wedges, shredded cheese, sour cream, chopped cilantro
Pairings:
- Serve the bean adobo mojado with rice, tortillas, or crusty bread.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this recipe.
Troubleshooting advice:
- If the beans are still hard after cooking for 2 hours, you may need to simmer them for a bit longer until they are tender.
Food safety advice:
- Make sure to soak the beans overnight and discard any discolored or damaged beans before cooking.
- Store any leftover bean adobo mojado in the refrigerator and discard after 5 days.
Food history:
- Adobo is a popular seasoning in Mexican and Filipino cuisine, typically made with vinegar, garlic, and spices.
Flavor profiles:
- The bean adobo mojado has a smoky, spicy, and slightly tangy flavor from the adobo sauce and spices.
Serving suggestions:
- This recipe is a great vegetarian main dish, but it can also be served as a side dish or used as a filling for tacos or burritos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine