Mexican Mev with Beans, Peppers and Jicama

Yield:	1 Servings
Categories:

1	tb	Light olive oil with a dash of toasted sesame oil
1	lg	Onion, sliced
2		Cloves garlic, peeled, bashed and sliced
1	ts	Summer savory
1 1/2	ts	Chipotle sauce, divided
2	c	Dried white beans, soaked overnight and drained
2	c	Boiling water
1	tb	Finely sliced cilantro leaves, plus 13 large whole leaves
1/4	ts	Salt, divided
1/4	c	Diced jicama
2	lg	Red bell peppers, roasted and cut into strips, 3 tablespoons reserved for sauce
2	md	Tomatoes, coarsely chopped