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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love beans in all shapes and forms, Mexican influenced particularly. I found this bean recipe in the 2008 issue of bon appetit. Although it calls for canned pinto beans, I alway make mine from dried. The taste is far superior and they're so easy to do either on the stovetop or in the crockpot. Ingredients:
2 dried ancho chiles, stemmed |
2 cups boiling water |
1 medium onion, chopped |
1 garlic clove, peeled |
2 teaspoons cumin seeds |
1 teaspoon salt |
2 tablespoons olive oil |
2 (15 ounce) cans pinto beans, rinsed and drained |
1 1/2 cups low sodium chicken broth |
2 bay leaves |
1/4 teaspoon ground black pepper |
Directions:
1. Place chiles in bowl.
2. Pour 2 cups boiling water over them.
3. Let soak until chiles are soft, about 20 minutes.
4. Strain, reserving 1/2 cup soaking liquid.
5. Seed chiles.
6. Place in food processor.
7. Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
8. Heat oil in large pot over medium-high heat.
9. Add chile puree; stir until slightly thickened, about 4 minutes.
10. Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
11. Bring to boil. Reduce heat; simmer 10 minutes.
12. Season with salt and pepper to taste.
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