1/4 c. Chipotle Olive Oil
2 c. chopped sweet onion
6 garlic cloves, smashed
2 Tbs. chili powder
2 tsp. oregano
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
3 (16 oz.) cans black beans (can substitute any bean)
1 (16 oz.) can tomato sauce
1/4 c.  Black Cherry Balsamic Vinegar or Dark Chocolate Balsamic Vinegar

Heat oil in stock pot and sauté onions and garlic for approx. 10 minutes, until soft. Add the spices and stir. Add the beans (with liquid from can) and tomato sauce. Simmer slowly for approx. 15 minutes. Add balsamic vinegar. Garnish with cheddar cheese or sour cream, about 1 Tbs. for each bowl. Serve in Carter & Cavero cazuelas to retain heat. Serves 8.