Smoky Gusanito Shelling Beans

Yield: 4 servings

• 1 lb guasanito beans, shelled
• Salt
• 1 Bay leaf or 3 thyme sprigs
• 3 tbls extra virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 tsp smoked paprika powder
• 1 tsp cumin, ground
• 1 large carrot, chopped
• 1 sweet or spicy pepper, chopped
• 3 tbls tomato paste
• 2 individual chipotle chiles in adobo, chopped
• 3 tsp adobo sauce
• 1 tbls red wine vinegar
• 1 tbls honey

For Garnish:

• Chopped cilantro
• Sliced avocado
• Dollop of plain yogurt
• Lime wedges
• Cooked rice

Step 1:

In a medium pot, cover the shelled beans with 4 cups of water, add a big pinch of salt and the bay leaf or thyme sprigs. Bring to a boil and then turn down to a simmer, cook until completely tender and creamy, but not falling apart, about 35 minutes.

Step 2:

While the beans are cooking, heat another medium pot over medium heat. Add the olive oil and onion and a big pinch of salt, let cook until starting to brown around the edges, stirring often, about 15 minutes. ADd the garlic, carrot and bell pepper, continue to cook until all vegetables are tender, another 15 minutes, turning down the heat if the onions are starting to get too dark. Sprinkle in the smoked paprika, cumin and chopped chipotles. Cook, stirring continuously to toast the chiles and spices for about 2 minutes. Add ½ cup water to scrape up any brown fond on the bottom of the pan, add the tomato paste, adobo sauce, vinegar and honey, stirring to dissolve the tomato paste.

Step 3:

Add the tender beans and just enough of their cooking liquid to cover the beans and the vegetables. Simmer for about 10-15 minutes to combine the flavors and reduce the liquid slightly, add more salt if necessary.