1 pound dried black beans, washed and picked over
1 Tbsp cumin
1/2 tsp cayenne
2 tsp sweet paprika
1 tsp dried oregano
1 small fresh jalapeño, coarsely chopped (seeds removed)
3 Tbsp olive oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
4 garlic cloves, minced
2 tsp chipotle powder
1 bay leaf
6 cups chicken broth
14 oz whole plum tomatoes, chopped
1/2 cup sour cream
1 jar Newman's Own® All-Natural Bandito Salsa
1/2 cup fresh cilantro, chopped
Soak the beans in water overnight; drain in a colander. Toast the cumin, cayenne, paprika, and oregano in a dry skillet over moderate heat about 2 minutes, stirring constantly. Transfer to small bowl.
Heat the oil in a large, heavy pot over moderately high heat, then sauté the onion and bell pepper until golden. Add the garlic, chipotle, and spice mixture, reduce heat and cook about 5 minutes.
Add the beans, bay leaf, and broth. Simmer, covered, until the beans are tender, about 1.5 hours. Add tomatoes, including juice, salt to taste, and simmer uncovered another 15 minutes.
Serve hot or warm with the sour cream, salsa, and the fresh cilantro as a liberal garnish.