I liked these beans, but thought that they could use a little more flavor. I turned the leftovers into soup by thinning with a little water. I added more salt and another tablespoon of Chipotle puree and let it cook until heated through. This was much more flavorful, I really liked it! I served it with a little sour cream. When tomatoes are in season you could also top it with fresh pico de gallo.
Big Flavor Black Beans
*recipe from Chevy's Fresh Mex Cookbook
2 Cups dried black beans
3 quarts water
3/4 Cup yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon chipotle puree (I will add extra but adjust to your liking) **see note below**
1/3 Cup ketchup
1 teaspoon dried oregano
2 teaspoons salt
**for chipotle puree use a can of chipotle peppers in adobo sauce and puree in food processor.
In a large stock pot soak the beans in the water overnight.
When you are ready to cook, add the remaining ingredients, except the salt, to your stock pot and bring to a boil. Stir, reduce heat, and simmer for 1 1/2 to 2 hours-until beans are cooked to desired done-ness. They should still have a bit of a bite to them, but be mostly tender. When the beans are cooked through, add salt and cook for another minute or so. Serve warm or cover and refrigerate for up to 3 days.