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Frijoles Con Chipotles

1/2 lb Dried black beans or pinto beans 3 1/2 c Water
1 Yellow onion; diced
1 Celery rib; diced
1 tb Olive oil
4 Garlic cloves; minced
2 Bay leaves
3 Chipotle peppers; minced
1/2 ts Salt; or to taste
2 c Vegetable stock
1 c Water
2 tb Minced cilantro
2 Tomatoes; chopped


In a heavy soup pot or Dutch oven over high heat, bring beans and 3 1/2 cups water to a boil. Remove from heat and set aside in a covered dish, for one hour, then drain.


In the same pot, over medium high heat, saute onion and celery in oil for 5 minutes, or until onion is soft. Add garlic and saute another minute. Add beans, bay leaves, chiles, salt, stock, and water. Bring to a boil, reduce heat, cover, and simmer for 1 hour, adding additional water if necessary.


Remove bay leaves. Stir in cilantro and tomatoes. Simmer for 20 minutes, or until beans are tender.



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