Jeez, even Gourmet Magazine is publishing recipes calling for chipotles these days. Them tasty little tidbits must have hit the big time! (Personally I would use a LOT more than one little chile for this recipe, adjust as needed.) @@@@@ SMOKY BLACK BEANS beans, chiles 1 small onion 1 chipotle chile (canned in adobo) 2 cans black beans, 15 oz each 2 teaspoons olive oil 3/4 cup fresh orange juice Mince onion. Wearing protective gloves, mince chipotle. In a colander rinse black beans well and drain. In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt. Serves 4. Gourmet magazine, 2/99 @@@@@ === Dave Sacerdote davesas@ntplx.net Resist or Serve. "I am so mighty, I do not have to kill you all." -- Flaming Carrot Visit Dave's New England Almanac at http://www.ntplx.net/~davesas/