Reserve 1/2 cup of the cooked black beans. Puree the remaining black beans, half of the diced tomatoes, the chipotle peppers and adobo sauce, and half of the bell pepper in a blender or food processor until smooth.
In a saucepan, heat the olive oil and sautee the shallot, garlic, and remaining diced bell pepper until softened, about 3-5 minutes. Add the spices (cumin, coriander, oregano, paprika) and cook for another 30-60 seconds, until fragrant. Add the puree mixture from the previous step and 1 cup of water, and stir to combine. Bring to a boil, then reduce to a simmer.
Cook for another 10-15 minutes on low until desired thickness is reached. Add spices and salt to taste. Serve with dollops of pineapple salsa (recipe instructions below).
For the pineapple salsa verde:
Combine all ingredients in a blender or food processor until mostly smooth with some chunks. Salt to taste.