SERVES 4
1 tablespoon vegetable oil
2 green bell peppers, finely diced
1 large onion, finely diced
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
1 jalapeño or serrano pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon red pepper flakes
1 chipotle chile packed in adobo, finely chopped, plus 1
tablespoon of the adobo sauce
4 cups homemade or low-sodium canned chicken stock
Two 15-ounce cans black beans, with their liquid
2 bay leaves
Kosher salt
For Serving (optional)
Roughly chopped fresh cilantro
Crema (Mexican-style sour cream)
Diced avocado
Diced red onion
Heat the oil in a large saucepan over medium-high heat
until shimmering. Add the bell peppers and onions and
cook, stirring frequently, until softened but not browned,
about 3 minutes. Add the garlic, jalapeño, cumin, and red
pepper flakes and cook, stirring, until fragrant, about 1
minute. Add the chipotle and adobo sauce and stir to
combine. Add the chicken stock, beans, with their liquid,