Pinto Beans with Chiles
This was a great side with are meet tacos that were wonderful at Hannah and Matt's. We will be making this one a lot. Thanks much for your recipes. 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, drained (Or you can use dried beans for this) 1 1/2 cups low-salt chicken broth 2 bay leaves 1/4 teaspoon ground black pepper
- Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; 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.
* Available at many supermarkets and at specialty foods stores and Latin markets.