This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
1 tablespoon vegetable oil
1/2 white onion, chopped
4 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
2 chipotle chiles in adobo, minced (or 2 chipotles reydrated in wine vinegar)
1 cup cooked black beans
Diced yellow bell peppers for garnish
Cilantro leaf for garnish
Heat the oil in a skillet and add the onion and garlic and saute until the onions are soft, about 5 minutes. Add the cumin, salt, and chipotles and cook for about two minutes.
Puree the beans in a food processor with a little water until you have a smooth paste. Add the paste to the mixture in the skillet and cook for 2 minutes, stirring constantly.