2 cups strongly brewed French roast coffee
4 oil-packed sun-dried tomatoes, chopped
2 cloves garlic, finely minced
1 jalapeno pepper, finely minced
1⁄4 red onion, finely diced
1 tablespoon hot sauce
8 ounces tempeh, cut into 3⁄4 inch cubes
2 cloves garlic, thinly sliced
1 red onion, diced
2 tablespoons extra-virgin olive oil
1 can (32 ounces) diced tomatoes
1 serrano chili, seeded, minced (or to taste)
1 can (15 ounces) black beans, rinsed and drained
In bowl, stir together the first 6 marinade ingredients. Add tempeh; toss to coat well. Cover and chill 30 minutes.
Meanwhile, in a large saucepan over medium heat, cook garlic and onion in oil for 3 minutes or until onion begins to turn translucent. Stir in tomatoes and chilies; bring to a simmer.
Stir in black beans, tempeh, and remaining marinade. Cover, increase heat to medium-high, and bring to a boil. Reduce heat to low and cook 35 minutes, or until tender. Season to taste with salt and freshly ground black pepper.