In a small pot, sauté until soft:
- 1 tablespoon canola oil
- 1/2 yellow onion, chopped
- 1 teaspoon chili powder
- 1 small chipotle in adobo, puréed
Combine and sauté until fragrant:
- 1 clove garlic, minced
Combine, bring to a boil, then simmer for an hour until thickened:
- 1 can black beans, rinsed and drained
- 1 cup water, adding more if necessary to cover
- 1 teaspoon dried oregano
- 1 bay leaves
- 1 sprig sage leaves
- 1/2 teaspoon cumin
Discard the stems, bay leaves, etc, from the pot of beans. Remove, but reserve, extra cooking liquid (keep the beans soaked).
Combine and adjust heat to taste:
- 1 tablespoon fresh orange juice
- 1/4 lime, juiced
- 1 teaspoon rice wine vinegar
- Salt to taste
Garnish and serve:
- Chopped fresh cilantro for garnish