This is where the ajax status goes.
 
Photos: Dennis Ludvino 2009
Preparation time:
5 minutes, plus soaking time
Cooking time:
2 ½–3 hours
Total time:
2 ½–3 hours, excluding soaking
Serves:
10
  • 6 cups dry black beans
  • 3 bay leaves
  • ¼ cup cumin seed
  • ¼ cup dried oregano
  • ¼ cup paprika
  • 1 tablespoon cayenne pepper
  • ½–¾ cup chili powder
  • 9 medium white onions, diced
  • 15 garlic cloves, minced
  • ¼ cup vegetable oil
  • 1 tablespoon kosher salt
  • 5 pounds crushed tomatoes and their juices
  • ¼ cup chipotle in adobo sauce, chopped
  • 2-3 quarts water
  • 2 tablespoons rice wine vinegar
  • Rinse black beans, removing any stones that may be mixed in. Cover with water and soak overnight.
  • The next day, drain the beans and place them in a large pot. Cover with water by a couple of inches and add bay leaves. Bring to a boil. Reduce heat and simmer, covered, 1-1¼ hours, until beans are tender. Remove from heat and drain. Discard bay leaves.
  • In a small sauté pan over medium heat, add cumin seeds and toast until fragrant, being careful not to scorch. Add oregano and stir with a wooden spoon for approximately 10 seconds. Add paprika, cayenne, and chili powder. Remove from heat. Place spices in small metal bowl and let cool. Grind spices in a grinder or by using a mortar and pestle.
  • In a large pot or stockpot (will yield approximately 10 quarts), heat vegetable oil. Add onions and salt and sauté until onions are soft. Add garlic and cook for one minute longer.
  • Add ground spice mixture and the crushed tomatoes with their juices. Add chopped chipotle and stir. Simmer for about 10 minutes longer.
  • Pour drained beans into pot. Add enough water to cover by about an inch. Bring to a boil, reduce heat and simmer for about an hour, until beans are soft. Stir occasionally so sauce does not stick to bottom of pan. Remove from heat and add rice wine vinegar.
Recipe by: Jacqueline Boisse 2009