Preview: Black Beans with Smoked Salsa

To start the beans, first sort through to remove any stones. Rinse well and cover with cold water.

Once the beans have soaked for 8 hours, drain them, and place into a medium-sized pot. Turn the heat to medium-high and bring to a boil. Mince the garlic and add to the pot, along with the bay leaves.

Once the beans come to a boil, turn to medium-low and let simmer for about 1 to 1 1/2 hours. Skim the surface occasionally to remove any scum and check from time to time to make sure they are simmering, not boiling.

You may need to adjust the heat and add a bit of water if you notice the water level has fallen. Once the beans have softened, you can add the salt. After about an hour test the beans for doneness. Once they are just cooked through, but not mushy, drain the beans and remove the bay leaves.

To finish the beans, place into a clean pot. Add the chipotle pepper puree, maple syrup, salsa and coconut milk and stir to combine. Bring to a simmer over medium-low heat. Stir occasionally to prevent anything from sticking to the bottom. Let simmer until the beans absorb most of the coconut milk. As the coconut milk reduces, the mixture will get thicker. Taste for seasoning and serve.

These can be served as a side dish or add grated cheese over top and serve with corn chips for an interesting dip.