1 tablespoon oil
\n1 large white onion, diced
\n1 tablespoon pureed chipotles chiles, in adobo sauce OR double that amount, to taste
\n1\/2 cup catsup
\n1\/2 cup tomato juice
\n2 tablespoons dark brown sugar, packed
\n1 tomato, seeded and diced
\n1\/4 cup cider vinegar
\n1\/4 cup red wine vinegar
\n1\/4 cup molasses
\n2 dried ancho chiles, softened in hot water, drained and stemmed
\nsalt
\n1\/2 cup water, or more
\n45 ounces cooked black beans, rinsed and drained<\/p>\n
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.<\/p>\n
Yield: 10 servings
\nCalories (without garnishes): 185
\nFat: 2g
\nFiber: 6.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n