Black Beans in Adobo Sauce

This really is the perfect lazy yet tasty dinner. I made this the other night because I had some spare chipotle chile in adobo and black beans thanks to Mama J and Papa B before they moved to Utah. It really only makes about 4 small servings on its own however you can easily round out the meal with some rice and some kind of veggie side. I did a simple salad and brown rice, for example.

I could have made something else but this really doesn't take much time and I wanted to just be with Andy more when he got home. He's been working a lot in the last couple weeks because it's serious crunch time for a project.

Lastly and most importantly, we had some red sangria with this dish. Oh yeah.

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Black Beans in Adobo Sauce
Serves: 4 small servings
From: The Veganomicon

Beans

2 (15 ounce) cans black beans, drained and rinsed

1 bay leaf
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper

Chipotle adobo sauce

1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce

Directions:

Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.

While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.

Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.