Santa Fe Spicy Baked Black Beans

Name: Santa Fe Spicy Baked Black Beans
Cook time: P1H15M
Total time: P1H30M
Yield: 10
Cuisine: Mexican
Ingredients: vegetable oil; white onion; chipotle chili peppers; ketchup; tomato juice; brown sugar; tomatoes; apple cider vinegar; red wine vinegar; molasses; ancho chilies; salt; water; black beans; tomatoes; corn tortillas (6-inch); cilantro; scallions, spring or green onions; sour cream

Submitted by Jens

YIELD

10 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

TABLESPOON VEGETABLE OIL

LARGE WHITE ONION
diced

TABLESPOON CHIPOTLE CHILI PEPPERS
pureed, in adobo sauce, or to taste *

CUP KETCHUP

CUP TOMATO JUICE

TABLESPOONS BROWN SUGAR
dark, packed

EACH TOMATOES
seeded and diced

CUP APPLE CIDER VINEGAR

CUP RED WINE VINEGAR

CUP MOLASSES

EACH ANCHO CHILIES
dried, softened in hot water, drained and stemmed *

X SALT *

CUP WATER
or more

OUNCES BLACK BEANS
rinsed and drained, lowsodium preferred

servingoptions

EACH TOMATOES
seeded and diced

X CORN TORTILLAS (6-INCH) *

TABLESPOONS CILANTRO
minced

TABLESPOONS SCALLIONS, SPRING OR GREEN ONIONS
sliced

X SOUR CREAM *

Directions

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 purée, ketchup, tomato juice, brown sugar, 1 diced tomato, cider vinegar, red wine vinegar, molasses, ancho chiles, salt to taste and ½ cup water and stir well.

Taste and add more chipotle purée if desired. Simmer uncovered 10 minutes. Purée in food processor. Pour into 2-quart casserole and stir in beans. Cover and bake at 350℉ (180℃) 1 hour. Taste and add salt if needed. Add up to ½ 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.