Chipotle Black Beans

Soak dry black beans 8 hours or overnight.

Drain and cover with excess water, bring to a slow boil, and reduce to keep simmering for about 1 1/2 hours. Add hot water to keep from drying, but not soupy.

When beans are nearly tender, but still not broken up, start the following: Break up the bacon and fry slowly, until crisp. Remove the cooked bacon with a slotted spoon, keeping the rendered fat hot. Break up the bacon into small pieces, maybe 1/2 inch square or less.

Stir into beans and let simmer. Cut off stems of chipotle peppers, and slice crosswise into 1/4 inch or so slices. Stir into beans. Stir chopped garlic into hot bacon fat, about 30 seconds, just until lightly browned. Remove and stir into beans.

Fry onions in the bacon fat, until transparent and soft. Remove onions with a slotted spoon, and stir into beans. Add salt and brown sugar to taste.

Continue to simmer for 1 1/2 to 2 hours, or until beans are tender, and flavors well-blended.

To thicken the liquid, remove about 1 cup of cooked beans and broth, whip in a blender or food processor, and stir back into the pot.