Pinto Beans With Chiles

Name: Pinto Beans With Chiles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

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Recipe by Happy Hippie

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.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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