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Spicy Mexican Beans

Name: Spicy Mexican Beans
Ingredients: Soak 2 cups of mixed dried beans (I used pinto, adzuki and black beans this time @getloosefoods ) for about 24-48 hours (change the water 3-4 times); Cook 1 chopped leek in olive oil for a couple of minutes; Add the beans and cook for about 5 minutes; Add 2 cups of tomato paste, 2 tsp of dried ancho chillies, 1 tsp of dried chipotle flakes, 2 tsp of smoked paprika, 1 tsp of spicy smoked paprika, 2 cloves of garlic and 1l of water and cook. You might need more water, depending on what kind of beans you use; Then add some dried herbs- I often get mine fresh in a bunch from @riverford and then I dry what o don’t use fresh; This time I used about a tsp of each - oregano, tarragon, rosemary, thyme, basil. But I alternate the herbs often, depending on who I am serving it to

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Em

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Ingredients

Soak 2 cups of mixed dried beans (I used pinto, adzuki and black beans this time @getloosefoods ) for about 24-48 hours (change the water 3-4 times)
Cook 1 chopped leek in olive oil for a couple of minutes
Add the beans and cook for about 5 minutes
Add 2 cups of tomato paste, 2 tsp of dried ancho chillies, 1 tsp of dried chipotle flakes, 2 tsp of smoked paprika, 1 tsp of spicy smoked paprika, 2 cloves of garlic and 1l of water and cook. You might need more water, depending on what kind of beans you use
Then add some dried herbs- I often get mine fresh in a bunch from @riverford and then I dry what o don’t use fresh
This time I used about a tsp of each - oregano, tarragon, rosemary, thyme, basil. But I alternate the herbs often, depending on who I am serving it to

Preparation

Cool everything for about 30-30 minutes- depending on how dm soft the beans get and then add a tsp of coconut or soft brown sugar and a Tbs of ACV, I used @clearspringuk

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