Black Bean Sauce

Source: Simply Recipes
adapted by There's Always Thyme to Cook

3 cans black beans, drained, rinsed
1 quart chicken stock
2 bay leaves
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
add any other chili powder you like, Ancho, Pasilla, Guajillo
some cilantro, use a bunch or less, to taste (we like less!)
salt and freshly ground pepper to taste

Place 2 of the 3 cans of the beans in a soup pan, and add all the ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 hours. Add additional chicken stock if needed. Remove the bay leaves, and then puree to a smooth consistency with an immersion blender. You can use a food processor or blender as well. Add the last can of beans and stir in, simmer for about 20-30 more minutes, then serve, with grilled chicken.