December 4, 2006
Black Bean and Chipotles in Adobo Slow-cooked Stew

Paris has been cold and wet and the nights are longer than they ever are in Chicago. It's the right time of the year to dust off the Crock Pot and fill the flat with the rich smell of stewing meat. I'm still not entirely convinced that the Crock Pot is the Cook's Best Friend but I'm slowly building a small repertoire of recipes that make use of its unique properties. The one I was most interested in testing - as a receptacle for hot buttered rums or mulled wine - is now off the menu for me until next year so I'm not as enthusiastic about trying it. If we have a few guests over around Christmas I may give it a whirl anyway, but my heart won't be in it.

Instead, I combined the two elements I felt best suited the slow cooker so far: dried beans and pork with chipotles. It exceeded my expectations, the whole tasting much better than I expected the sum of parts to be. We had it the first night as a kind of chili, with grated cheddar and crème fraîche (sour cream being unavailable) with a side of quesadillas. Corn bread would have been even nicer, to help soak up the extra juices. And the next night, as it had thickened a bit overnight, I used it as a very tasty filling for burritos, with just a little cheese and some thinly sliced raw onions.

It was spicy enough for me, though I think the Critic would have doubled the chipotles if he were in charge of the kitchen. But even without a nuclear spice level, it was full of flavour and a hearty satisfying dinner. And relatively quick and easy to prepare (aside from the stewing time) which is what the Crock Pot is all about.

Black Bean and Chipotles in Adobo Slow-Cooked Stew

500 grams pork
400 grams dried beans
3 or more Chipotle peppers in adobo sauce
3 carrots
1 onion, thinly sliced
1 cup red wine
2 tsp dried oregano
1 tsp dried thyme
Salt, pepper to taste
a little olive oil
water

Soak the beans overnight. The next morning, drain them and put them in the Crock Pot with enough water to cover by about two inches. Turn on the Crockpot to high. In a frying pan, heat a little olive oil. Add the pork - cut in large chunks if you have the time, but whole is fine too if you are in a hurry. The meat will fall apart in the stewing, but if it's in chunks you'll be able to brown it better. Quickly brown on a high flame in batches if necessary. As the meat browns, add it to the pot of beans. Once it is all browned, deglaze the pan with the wine and pour the resulting gravy into the pot. Add the onions and the carrots, cleaned and cut in thick chunky pieces. Add the spices, stir and turn down to low. Leave to cook for eight hours or so. An hour before you are ready to serve, check to see that the meat is tender and the carrots cooked. If they seem to need more cooking you can turn the heat up to high. Taste for salt, pepper, chipotles, and spices.

Serve - in a bowl or a tortilla - with cheese and sour cream on the side. As mentioned, corn bread would be lovely too!

Posted by Meg in Sussex at December 4, 2006 1:34 PM Print-friendly version
Comments

I've been thinking about buying a crock pot (any advice?) this winter, not because I don't have time to cook, but because I think there are some dishes that might actually benefit from this very slow (and untended) cooking. I'll save this recipe!

Posted by Lydia on December 4, 2006 at 2:43 PM

I've been thinking about buying a crock pot (any advice?) this winter, not because I don't have time to cook, but because I think there are some dishes that might actually benefit from this very slow (and untended) cooking. I'll save this recipe!

Posted by Lydia on December 4, 2006 at 2:46 PM

Black beans? Chipotle? Meg, I'm so proud. I thought I'd sleep-written a post.

This looks delicious. I have some chipotles that need using.

Does the thyme stand up against the chipotles?

Posted by barrett on December 4, 2006 at 2:53 PM

WhileI do not know either of you, and I occasionally post here and read you regularly, when I saw the title of the post, I immediately thought "BARRETT". Wrong!

Posted by Lu on December 4, 2006 at 8:04 PM

First time reader here, and seriously, black beans and chipotle, outstanding! I love black beans and chipotle peppers, I just don't have a crock pot!

Posted by scott on December 6, 2006 at 10:32 AM

Meg,
Where do you find black beans in Paris (preferably close to the 17eme)?
Thanks!

Posted by Taina on December 11, 2006 at 10:49 AM

Scott, you could just slow cook them on the stove for a few hours - the main difference being that you wouldn't want to go off to work leaving it cooking on the stove.

Taina, I'm pretty sure I got the beans from the Galeries Gourmandes in the Palais des Congres at Porte Maillot, which is (just) in the 17th! Otherwise, drag yourself down to Mexi & Co. on rue Dante in the 5th and stock up on all kinds of Mexican goodies from fresh tortillas to sauces to tequila!

Posted by Meg in Paris on December 12, 2006 at 1:55 PM

Help!

I need to find black beans and kale in paris. I've been almost everywhere looking for kale, and I can only find little black soybeans, which are not the same as the good old black bean.

Close to 13th would be great, but will travel anywhere (in Paris) for kale.

thanks!
Ericka

Posted by Ericka on February 23, 2007 at 12:46 PM

Help!

I need to find black beans and kale in paris. I've been almost everywhere looking for kale, and I can only find little black soybeans, which are not the same as the good old black bean.

Close to 13th would be great, but will travel anywhere (in Paris) for kale.

thanks!
Ericka

Posted by Ericka on February 23, 2007 at 12:52 PM

Ericka, I have seen black beans in a few places. Two that come to mind are the Galeries Gourmandes in the Palais des Congres at Porte Maillot (near the entrance on the right there is a section with Brazilian/South American foods) and Mexi & Co. in rue Dante in the 5th (it's a Mexican speciality shop). I haven't seen kale anywhere I'm afraid. In general, the organic markets have a more exotic variety of vegetable so you might want to try the one in the 17th or the one in the 6th.

Hope that helps!

Posted by Meg in Paris on February 24, 2007 at 2:53 PM

Kate,
Did you buy your Crock Pot in Paris? If so, please tell me where! Thanks!

Posted by Cheryl on October 18, 2007 at 7:09 PM

Cheryl, I bought mine through Monoprix's online shop, www.telemarket.fr. It was on sale for a mere 30 euros, but I don't think it's something they regularly stock.

You can also get them at most Darty stores (www.darty.fr) but I think they are more expensive, in the region of 70 euros.

Posted by Meg in Paris on October 26, 2007 at 3:45 PM
Post a comment









Remember personal info?










Please be sure you read and agree with our ADVERTISING POLICY before posting.