Spicy Beans

Let's Cook

1. Step 1.

   Heat 1 or 2 tablespoons olive oil in a saucepan over medium heat. Add ½ cup chopped onions, shallots, or leeks and cook briefly, about 1 minute, until softened.

2. Step 2.

   Add 1 diced carrot and 1 chopped celery stalk (and optional chopped bell pepper or other crunchy vegetables). Cook for 5 minutes over medium heat, stirring occasionally, until vegetables begin to soften.

3. Step 3.

   Chop 1 or 2 chipotle peppers in adobo sauce (adjust to your heat tolerance). Add the chopped peppers and their sauce to the vegetables. Cook for a few minutes, stirring now and then to spread the pepper and adobo sauce evenly.

4. Step 4.

   If using, add 1 chopped tomato and stir. Then add the drained 15-ounce can of black beans and stir well. Cook for a few minutes until the beans are heated through. Add ¼ cup of the chicken stock (or water), stir, and bring to a simmer. Cook for a few minutes, allowing flavors to meld.

5. Step 5.

   Using a potato masher, mash the beans and vegetables in the saucepan to a consistency approaching refried beans but chunkier, leaving some beans whole. If the mixture becomes too pasty, add more stock (up to the remaining ¼ cup) to thin it out.

6. Step 6.

   Top with ¼ to ½ cup chopped cilantro and serve as a side dish or over brown rice (with or without red wheat berries). Leftovers can be reheated and spread on toasted bread for a sandwich, topped with cilantro.