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
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 email@example.com