Great flavors. I cut the amount of peppers in half, and all I could find was Sweet Hungarian Paprika, (not sure if that's the same thing) and served it over white rice. Wonderful.
Served these at a get-together at my daughter's house and they were a huge hit. I used half of the chipotle pepper amount and that was a perfect heat level for the group that was there. Served on top of cooked white rice. Sour cream made a perfect add-on. Thanks for such a useful recipe, What's Cooking? !
I used one 15-ounce can of black beans, which is a little less than 2 cups. The volume of sauce worked out fine but I would use a single chipotle pepper in the future. Thanks for posting, this is a very good, very quick veggie recipe.
Very tasty dish. I omitted the sugar and used less oil for our tastes. I also used a lot less of the chipotle/sauce for our spiciness preference (about a 1/4 of one chili). I think adding 2 or more times the vinegar would have been a nice enhancement to contrast the lovely smokiness of the chilis and smoked paprika, which are really good in this. This dish served more like two for us, but we did eat it as an entree.
Delish! This got a big 'Mmmm' from hubby, so that's five stars in my book. Only change I made was to leave out the oil. We loved the sweet/ smoky/ hot combo. I served this over long grain red rice, which was beautiful with the beans. I made the beans from scratch over the weekend and used them today. Thanks for posting, this was a great weeknight meal that I will make again for sure.
Smoky, Spicy, and good! I added an extra chipotle for my BF and then put a dollop of sour cream on my plate to cool it down!:) Great recipe to dress up canned beans. Thank you What's Cooking!