You probably know that I’m a big fan of beans! Rich in both fiber and protein, they are truly the magical fruit. Here’s an unusual recipe in that it features not just one but TWO (black beans and tofu, from soybeans) different kinds of beans!
- 3 Tbsp. olive oil
- 1 brick firm tofu (12-14 oz.)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 canned chipotles in adobo
- 4 c. black beans, cooked (or 2-15 oz. cans, drained and rinsed)
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. salt
- 1 28-oz. can diced tomatoes
- 2 c. water (or beer)
- Garnish options: smoky paprika, hot sauce, tiny-dice jicama, thin-sliced scallions, grated mozzarella, cilantro, plain Greek yogurt, sour cream, for example.
Heat oil in large pot over medium heat. When hot, crumble tofu into pot. Cook 5-6 min, stirring occasionally, until lightly browned.
Add onion and garlic, cook 3-5 min until onion softens. Stir in chipotles with some of the sauce, chili powder, cumin and salt. Cook 1-2 min until fragrant. Add beans, tomatoes (with their juice), and 2 c. water. Bring to boil, then lower heat to simmer.
Partially cover and cook for about 15-20 min, until tomatoes and beans start to break down and chili thickens. Add more liquid if it gets too dry.
Serve with a few different garnishes in little bowls, as you like. Serves 4. Mark Bittman’s How to Cook Everything Fast was the source for the original version of this recipe. Thanks, Mark!