1 tablespoon oil 1 large white onion -- diced 1 tablespoon pureed chipotles chiles -- in adobo sauce OR double that amount -- to taste 1/2 cup catsup 1/2 cup tomato juice 2 tablespoons dark brown sugar -- packed 1 tomato -- seeded and diced 1/4 cup cider vinegar 1/4 cup red wine vinegar 1/4 cup molasses 2 dried ancho chiles -- softened in hot water -- drained and stemmed salt 1/2 cup water -- or more 45 ounces cooked black beans -- rinsed and drained low-sodium preferred: ***SERVING-OPTIONS*** 1/2 tomato -- seeded and diced corn tortillas 2 tablespoons minced cilantro 2 tablespoons sliced green onions sour cream Heat oil in 1-quart saucepan over medium-high heat. When hot, add onion and stir-fry until softened, about 4 minutes. Add 1 tablespoon chipotle puree, catsup, tomato juice, brown sugar, 1 diced tomato, cider vinegar, red wine vinegar, molasses, ancho chiles, salt to taste and 1/2 cup water and stir well. Taste and add more chipotle puree if desired. Simmer uncovered 10 minutes. Puree in food processor. Pour into 2-quart casserole and stir in beans. Cover and bake at 350 degrees 1 hour. Taste and add salt if needed. Add up to 1/2 cup more water if mixture is too thick. Serve hot in warm corn tortillas if desired. Garnish with remaining diced tomato, cilantro, green onions and sour cream if desired. [10 servings. Each of 10 servings without tortilla or garnishes: 185 calories; 205 mg sodium; 0 cholesterol; 2 grams fat; 27 grams carbohydrates; 12 grams protein; 6.32 grams fiber. ] Pinto beans or black-eyed peas may be substituted for some of the black beans to add variety. The casserole is easily doubled or tripled. SOURCES. Recipe taken from "Good Cooking: Besides Barbecue" By Abby Mandel !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net
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