Southwest Black Bean

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By Aliza Green

Wednesday, February 20, 2008

Makes 2 1/2 quarts, or 8 servings

Heat 1/4 cup olive oil in the pot. Add 1 diced medium onion, 1 diced roasted red pepper and 2 crushed cloves garlic; cook until soft. Add 1 tablespoon chili powder, 2 teaspoons dried oregano, two 15-ounce cans black beans with their juices, one 15-ounce can refried pinto or black beans, 1 quart chicken or vegetable broth, and 1 minced canned chipotle pepper in adobo (with some sauce) or 1 to 2 teaspoons chipotle chili pepper flakes or 1 seeded and minced jalapeno pepper. Season with salt and black pepper. Bring to a boil, then reduce the heat and cook, stirring often, for 15 minutes.

GARNISH: with a dollop of sour cream and thinly sliced scallions. Freezes well.