Black Bean Singing in the Dead of Night.

Yes, I have a friend who thinks/thought those were the lyrics… We can all collectively shake our heads. Sigh. I love Latin and Mexican flavors more than any food on the planet. Don't tell my Italian family… Oops, I guess I sort of blew that shit. I came up with these beans whilst planning a meal for a small gathering. Now the picture, I'll admit, is not my best camera work. But the beans, oh the beans. So yummy! Totally tasty with enough spice to keep you wanting more!!! Feeds 6-8

2 15 oz cans of black beans preferably organic, strained and rinsed

1 medium sweet onion, chopped

2- 3 cloves of garlic, minced

2 tomatoes, diced

2 chipotle peppers in adobo, minced + 2 teaspoons of liquid. [Feel free to add more, but these guys pack a punch]

2 cups + a few tablespoons to sauté onions of veggie stock

Start onion with a tablespoon or so of veggie stock. Let them get nice and soft and then add garlic, cook for a few minutes until fragrant. Add tomato, chipotles, and adobo liquid. Let warm then add rinsed beans and rest of the veggie stock. Bring to a boil, then cover and simmer for at least an hour, but the longer they cook the yummier they get. Serve with Mexi rice or with fajita veggies in a corn tortilla. Salivating.