FoFa says:
"I had this a friends house months ago, but I actually as of this writing have not made it myself. You can vary the spicy by the peppers you choose to add or leave out.
It was so good I was glad she gave me the recipe however."
2 TBS cooking oil (olive is good but regular vegetable oil is OK too Bacon fat is even better)
2 cloves of garlic (minced)
2 jalapeno chilies (take out seeds and chop good and fine)
1 small onion - purple is nice (chopped fine)
2 cans black beans (15 oz)
1 small can chipotle chili in adobo sauce (drain and chop)
1 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper
NOTE - You can use dried beans and cook them yourself instead of canned.
Heat oil in medium skillet (10 or 12 inch) to high. It should be good and hot but not smoking.
Stir the garlic, chilies and onion in the hot oil until tender and flavored through the oil.
Drop the heat to medium.
Add the black beans (do not drain and rinse), chipotle chilis, chili powder, salt and black pepper. Stir the mixture and then mash on the beans.
Let simmer for 12 to 15 minutes on medium heat without a lid. Drop to low if the mixture tries to stick.
The black beans should be rather thick when done. If they are still thin and runny, just cook them a little longer.