Pinto Beans With Chiles

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.

• Ready In: 25 mins
• Serves: 4

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.