Black Bean Chipotle Puree - Fiery Foods & Barbecue Central

Ingredients

• 2 quarts water
• 1 tablespoon salt
• 3 cups black beans, cleaned and soaked overnight
• ½ stalk celery, chopped with leaves
• 3 large dried chipotle chiles, approximately 3 ounces
• 3 cups dry red wine
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon freshly ground cinnamon
• ½ teaspoon ground ginger
• 1 tablespoon finely ground white pepper
• 2 tablespoons Mexican leaf oregano
• ½ cup chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 1 medium onion, chopped coarsely
• 3 tablespoons chopped garlic
• 1 cup domestic mushrooms, chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup peanut oil
• 1/3 cup tomato puree
• 2 ½ tablespoons red wine vinegar
• 3/4 cup raw honey
• Lime wedges for garnish
• Coarsely chopped cilantro for garnish