Chipotle Black Beans
1 pound dry black beans, soaked overnight and rinsed
2 tablespoons minced garlic
1 small onion, quartered
1/3 cup tomato paste
2 cups frozen corn
5 chipotle chiles with sauce, minced
red Pepper flakes, to taste
salt, to taste
adobo seasoning, to taste
oregano, to taste
1. In a large stockpot, add the rinsed black beans and fill with water a few inches above the beans. Add the garlic and onion. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for about 1 1/2 hours, or until tender.
2. Pour out the water from the beans in the sink carefully, leaving about a cup or two of liquid in the pan. Return to stove and put on medium heat.
3. Stir in the tomato paste, getting the consistancy you want. You can always add more. Add the corn, chipotles, and seasonings. Add as much or little as you'd like. When the corn is warm, you are done.
Source of recipe: Invented in the kitchen one fine day.