Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

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.