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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup cooked pinto beans |
28 g chile ancho |
2 garlic cloves, with skin |
3 roma tomatoes |
8 oz mushrooms (optional) |
1/2 cup half and half cream (crema mexicana or heavy whipping cream) |
2 tbsp olive oil |
1 salt |
1 freshly ground pepper |
1/2 cup grated parmesan or mozarella (queso fresco - fresh cheese) |
Directions:
1. Place chiles in medium sauce pan and cover with water, heat to a boil, remove from heat and set aside until soft about 20 minutes. After chiles become soft, removes stem and seeds.
2. On a roasting pan place roma tomatoes and garlic, roast at 450 degrees until skin becomes blackened and garlic is soft, about 8 minutes. Keep on eye on garlic as it soften quicker than tomatoes.
3. In blender place cooked beans, tomatoes, garlic and chiles. Blend until smooth, if the mixture is too thick add either water or broth from beans 1/2 cup at a time to help move it along.
4. In a large saute pan on medium heat add olive oil. When oil has heated add mushrooms if using and saute until tender about 5 minutes, add blended bean puree and crema mexican. Stir to combine and cook until sauce is warm.
5. Season to taste with salt and pepper.
6. Combine with cooked pasta and garnish with cilantro and queso fresco.
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