The Heat/Flavor Factor: ground chipotle brings both heat and flavor to this recipe. If it's not your thing and you choose to skip it, you may want to add some more ground chili pepper to round out the flavor. For bite, you could add a pinch of cayenne (1/4-1/2 tsp), chopped fresh jalapeno, or top with red pepper flakes, as preferred.
Dry vs. Canned Beans: If you're new to my blog, here's my spiel on why I prefer cooking dry (dehydrated) beans over using precooked canned beans:
1) Home prep allows you to soak your beans before cooking which can ease common digestive distress associated with eating beans ~ simply soak beans overnight in a pot of covered water and then drain and rinse the next day. You can also use a quick soaking method which is to boil the beans in water for 2 minutes, remove from heat, cover and let stand for an hour.
2) Home cooked beans have a superior taste and texture. Canned beans tend to be overcooked and mushy - preparing your own beans allows you to cook them just to the point of being al dente so they retain their spring and resilience.
3) Most canned beans continue to be made with Bisphenol A (BPA). BPA is a known toxin that is used in the lining of many food and beverage cans. Studies have shown that this industrial plastic is absorbed by canned foods and when ingested can give rise to significant spikes in urinary levels of BPA.