Superbowl Beans & Breakfast On The Road

Last Sunday I decided I would make a big pot of spicy beans for a Superbowl party. I was lame and didn’t make it to the party, but the beans turned out great, irresistible in fact… the kind of beans I like to call “killer beans”. So good were they I couldn’t wait for lunch the next day. I’d had no breakfast so at around 10 o’clock I warmed some corn tortillas in the microwave, made myself a cup of black coffee and had at those beans…

I am transported to another place…northern Mexico? late 1950s? I’ve been working in the fields since sun up, and when it gets too hot in the fields I come in for breakfast. A pot of beans burbling over an open fire, fair Mexican maidens rolling out tortillas. Yes, this is a scene from On the Road, Jack Kerouac’s classic beat-generation novel…a great remedy to Bavarian winter mornings.

For the last 3 days I have been eating these beans for breakfast. I know it sounds weird but if you’re OK with a little fire in your belly (they are good and spicy) I highly recommend giving these black beans with chipotle peppers a spin. I love them. They’re dark. They’re smoky. I’ll call them Dark & Smokies for now.

Dark & Smokies
(Black Beans with Chipotles)

– 2 cups dried black beans (or 900 g canned and drained)
– 5 tbsp. Olive Oil
– 1 large onion, diced (300g)
– 4-5 cloves garlic, roughly chopped (18 g)
– [Optional] 1-2 fresh jalapeños or similar green chili peppers
– 1x 200g can chipotles with adobo sauce
– ½ tsp cumin seed
– 2 ½ tbsp. coriander powder (24g) (use 15% less for organic / bio powder or freshly ground seeds)
– 1 tbsp. paprika
– 1 tsp. salt (or to taste)

Soak the dried black beans overnight and then cook them in a pressure cooker for 30 minutes on maximum pressure. If you don’t have a pressure cooker, you’ll have to boil them a couple hours until tender. Alternatively, use canned beans.

In a big pot heat the olive oil and when it’s hot (but not smoking) drop in the cumin seeds. Let them sizzle until they go brown, pop and produce that glorious smell of roasted cumin. Achtung: it’s very easy to burn cumin seeds, so watching them carefully! When the seeds are ready (after about 30 seconds) add your onion, garlic and, if you want it real spicy, the fresh jalapeños. Fry down for about 10 minutes into a soft mash.

Next stir in your spice powder and fry another 2-3 minutes.

Stir in the chipotle peppers with the adobo sauce they are packed. Sauté for another 5 minutes.

Now sprinkle your mash with a bit of salt. This will draw out any water from your onion/garlic/chili paste and make it glean and glisten.

Next add your beans and just enough of the bean cooking liquid to cover them in the pot.

Simmer for half hour on low heat. Your beans may thicken so you might have to keep them wet by adding a bit of water here and there. These beans are best after a day or two, if you can wait that long 

I hope you enjoy these dark & smokies as much as I do. Maybe you’ll see them one day in the Bean Bros! assortment. In the meantime, brothers and sisters, BEAN ON!,



Unlike President Trump, black beans are anti-inflammatory, reducing the body’s cholesterol levels and improving cardio-vascular health.

This dude should eat more beans.

For more on black bean nutrition, check out Dr. Axe

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