A local restaurant makes a version of this spicy dish, and I can’t seem to get enough of it. Don’t let the amount of chipotle peppers steer you away from this dish. A chipotle is a smoked jalapeno, which adds a smoky note to the beans.

SERVES 6 TO 8

INGREDIENTS

• 2 cups black beans, presoaked and drained
• 6 cups chicken or vegetable stock, or store-bought chicken or vegetable broth
• 4 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 1 medium red bell pepper, seeded, deribbed, and finely chopped
• 3 garlic cloves, minced
• 2 to 3 chipotle chiles in adobo sauce (depending on your heat preference), finely chopped
• 1 teaspoon ground cumin
• 1/2 cup tequila
• One 14-ounce can fire-roasted tomatoes
• 1 teaspoon salt, plus more if needed
• Freshly ground black pepper (optional)

INSTRUCTIONS

1. Combine the beans and stock in the pressure cooker, stirring to combine. Drizzle with 1 tablespoon of the oil. Lock the lid in place and cook at high pressure for 20 minutes. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans, reserving about 1 cup of the cooking liquid. Set the beans aside.
2. In a large skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the onion, bell pepper, garlic, chiles, and cumin, and sauté for about 4 minutes, or until the onion and bell pepper begin to soften. Add the tequila and bring to a boil.
3. Stir in the tomatoes, salt, and beans, stirring to combine. Simmer the beans for 10 to 15 minutes, stirring occasionally, until they become creamy. Add some of the reserved cooking liquid from the beans if the mixture seems dry and sticks to the bottom of the pan.
4. Taste the beans for seasoning and add more salt or some black pepper if desired. Transfer the beans to a serving bowl and serve immediately.