This is an easy, quick and spicy entree I devised when the fridge was looking sparse.

• 1 can undrained black beans,
• 1 medium onion diced,
• 4 cloves garlic,
• 1 tsp oregano,
• 1/2 tsp basil,
• 1 bay leaf,
• 1/2 tsp cumin,
• 1/4 to 1/3 of a 7 oz. can chipotle peppers in adobo sauce,
• 1 bullion cube – I prefer chicken,
• Smidge of tomato paste,
• Olive Oil,
• Pepper to taste.

Saute the onion in the olive oil until translucent. Throw in the garlic for a couple minutes, then follow with the undrained beans and everything else.

Simmer over medium heat for around 30 minutes or to desired consistency, stirring frequently. Serve over rice.

Notes

This is relatively spicy – increase or decrease the chipotle peppers to taste. It doesn’t really matter how large of a can of beans you use (not a #10 can, obviously) – the other stuff will stretch out pretty well.