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Cook2 hrs 30 mins
This is almost a meal! So good, HOT, but good. This doubles and triples great. You might want to cut back on the chili peppers when doing so.You can control the heat. When you're ready to fire it up, get your ingredients ready! You can, of course, use the canned green chilies. It's great any way! If you ever get a mouthful of something too hot, don't drink water, it will just prolong the agony. Drink milk, cheese, cottage cheese, even sour cream. Ancho peppers are just dried poblano peppers. I like to mix my beans up, so I use a combination. Please be careful when children are present. Hot peppers are not made for little mouths. Times are approximate. If you're in a rush, you can certainly use canned beans. I always mix up my beans, so it's different every time!
- 8 ancho chili peppers or 8 dried green chili peppers
- 1 1⁄2 teaspoons salt, divided
- 1 cup water, boiling
- 1 tablespoon vinegar or 1 tablespoon lime juice or 1 tablespoon lemon juice
- 1 -2 teaspoon green hot pepper sauce (regular is ok)
- 2 cups pinto beans or 2 cups black beans
- 1⁄2 cup roasted poblano chiles or 1⁄2 cup jalapenos or 1⁄2 cup anaheim chilies or 1⁄2 cup hot new mexico chili
- 1⁄2 cup onion, chopped
- 1⁄2 cup tomato, chopped
- 1⁄2 cup fresh cilantro, chopped
- Put dried chili peppers into a mixing bowl with 1/2 teaspoons salt. Pour boiling water over peppers and let stand until softened, about 2 hours.
- Remove peppers from water. Reserve water.Remove stems, seeds, and membranes.
- Puree or grind soaked peppers, adding reserved water, vinegar, Tabasco sauce and 1 teaspoons salt.
- Combine beans, roasted chili peppers and onion in a mixing bowl; add pepper puree. Mix and refrigerate to blend flavors.
- To serve, stir in tomato and cilantro.