Chipotle Black Beans

This was the other dish I made for Mexican Buffet at Ben and Jeanne’s house.

Chipotle Black Beans:

1 cup onion  , diced

1 tablespoon vegatable oil

1 teaspoon garlic, minced

2 tablespoons apple cider vinegar

2 cans black beans, drained and rinsed

1/2 cup maple syrup

1/2 cup ketchup

2 tablespoons chipotle peppers in adobo sauce, minced

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

salt to taste

Directions:

Saute onion in oil in a large skillet over medium heat until softened, about 5 minutes.  Stir in garlic; cook about another minute.  Deglaze skillet with vinegar and bring to a boil.  Add beans, maple syrup, ketchup, chiles, mustard and Worcestershire; simmer 10 minutes.  Season with salt.

Notes:

Chipotle chiles in adobo sauce comes in a can.  You only need a little.  I dump out the entire can and mince it all up.  Then I flash freeze 1 tablespoon portions on a wax paper lined cookie sheet.  When they freeze, I put all the tablespoon portions in a baggie and keep in the freezer for later use.

These black beans taste great with “Lime Sour Cream.”