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.
- 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
- Place chiles in bowl.
- Pour 2 cups boiling water over them.
- Let soak until chiles are soft, about 20 minutes.
- Strain, reserving 1/2 cup soaking liquid.
- Seed chiles.
- Place in food processor.
- Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
- Heat oil in large pot over medium-high heat.
- Add chile puree; stir until slightly thickened, about 4 minutes.
- Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
- Bring to boil. Reduce heat; simmer 10 minutes.
- Season with salt and pepper to taste.