Santa Fe Spicy Baked Black Beans

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Santa Fe Spicy Baked Black Beans

 

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

 

Optional Garnishes:

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.

Makes 10 servings.

Calories 185, Fat 2 g, Carbs 27 g, Sodium 205 mg, Fiber 6.3 g.

 

 

 

 

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