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

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.

Yield: 10 servings
Calories (without garnishes): 185
Fat: 2g
Fiber: 6.3g