Black bean and chipotle sauce

Angel hadn't usually made this to go with her enchiladas Suizas, but she did the last time she made the enchiladas for us, and I loved it.  Very simple, but there's a complex flavor from the earthy beans and chipotle.  This sauce would probably find a lot of uses, so let us know how you use it!

This one in also from Angel's mental recipe box, so we'll fine tune the quantities after some practice.

INGREDIENTS

• 1 lb. dried black beans
  
• 1 quart chicken stock
  
• 1/2 large yellow onion
  
• 4 cloves garlic
  
• 2 chipotle chiles canned in adobo
  

DIRECTIONS

Soak the beans overnight in warm water. 

Drain the beans.  Bring the stock to a boil, add the beans, onion, and garlic. Simmer for one and a half hours.  and cooked the next day for about an hour and a half in chicken broth with garlic and onion. Add chipotles. Pour the whole business into the blender and puree until smooth and delicious.  (If it's not delicious yet, blend it some more until it's delicious.  Just kidding.)