Baja Baked Black Beans

This recipe is huge - you may want to half it. Excellent served with cornbread and fresh avocado. Maple syrup is also good mixed in with the beans. And yes, it's from rebar again.

4 c dried black beans, soaked overnight
1/2 bunch cilantro, coarsely chopped
1 T cumin
2 T pure chile powder
1 T dried oregano
6 garlic cloves, peeled and chopped
1 yellow onion, chopped
1 T salt
2 T chipotle puree
1/2 c brown sugar
1 small can tomato paste
1/3 c red wine vinegar

1. In a large pot, place the soaked beans, cilantro, cumin, chile powder and dried oregano. Cover with cold water by one inch. Bring to a boil, reduce heat and simmer until beans are tender (about one hour or longer). Add more water to keep beans covered if necessary. Add 2 t salt in the final 15 minutes of cooking.

2. Next, preheat the oven to 350F. Stir the remaining ingredients into the pot. Taste the sauce and season if necessary. Carefully ladle the beans into a large glass baking dish or Dutch oven. Place on a large baking tray (to catch spills), cover with foil and bake. After one hour, remove the foil and check the liquid content. If the beans are still very runny, leave them baking in the oven, and check them every 15 minutes or so until they reach desired consistency. Let the beans rest for 10 minutes before serving, or refrigerate and reheat as needed.

Serves 8-10