chipotle peppers

Soak 100 g dried beans in water for 8 hours, then drain and rinse thoroughly.

Heat 28 g vegetable oil in a large skillet over medium-high heat. Add 150 g diced onion, 10 g minced garlic, and sauté until softened, 3 minutes.

Add 340 g shrimp, 4 g cumin, 10 g paprika, 3 g black pepper, and 4 g salt. Cook until shrimp turn pink, 4–5 minutes.