Instructions: Drain and rinse beans; place in large saucepan with cold water, bay leaf, and whole sage leaves. Bring to a boil, reduce heat, and cook until tender.

Meanwhile, cover chiles with hot water, soak about 20 minutes, and puree in a blender. Heat oil in large skillet; add onion, 1 tea salt, and 1 tea cumin. Saute until tender; add garlic and saute 1-2 minutes more. Add beans and broth to the onion along with 1/2 tea salt, the remaining cumin, and the chili puree. Cook medium about 25 minutes, stirring as needed. The beans should be soft but not mushy. Add chopped sage and salt to taste.

Note: I made this at a school using canned beans, eliminating the soaking and long cooking. I also used your basic chile powder instead of the dried chiles, also eliminating the soaking. The chipotles are crucial, though - salsa works as well as the puree, though you need to use a little more

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