Smoky Chipotle Black Beans

Sweet and spicy black beans. Brown rice made with chicken stock. Arugula and spinach sauteed in crushed garlic and olive oil with red pepper flakes. Homemade non-dairy sour cream. This was my dinner last night, simple comfort foods thrown together quickly so I could sit back, put my achy feet up at the end of a long day, and watch "The Office."



SMOKY CHIPOTLE BLACK BEANS

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 cloves of garlic, crushed
2 cups cooked or canned black beans, rinsed and drained
1/2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
2 chipotle peppers in adobo sauce, minced (2 tsp of adobo sauce set aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1 tablespoon honey or sugar
Fresh cilantro, minced

Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sautee until it begins to soften slightly. Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sautee for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately. When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally. Sprinkle with fresh cilantro before serving.