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Title: Pinto Beans with New Mexican Chilies [Sic]
Categories: Bean Vegetable Side Chili
Yield: 4 Servings
| 2 | c | Dried pinto beans (abt. 12 |
| Ounces) -- sorted/soaked | ||
| Ovrnit | ||
| 6 | c | Cold water |
| 1 | Bay leaf | |
| 3 | Fresh sage leaves | |
| 2 | Dried | |
| 1/2 | c | Hot water |
| 1 | tb | Light olive oil or vegetable |
| Oil | ||
| 1/2 | md | Yellow onion (abt. 1 cup) -- |
| Chopped | ||
| Salt | ||
| 1 3/4 | ts | Cumin seed -- |
| Toasted/ground | ||
| 3 | Cloves garlic -- chopped | |
| Fine | ||
| 1/2 | ts | Chipotle puree -- * see |
| Note | ||
| 2 | ts | Fresh sage, 5-10 leaves -- |
| Chopped | ||
| New Mexican chiles -- seeded | ||
| [ha!] |
* according to this book, chipotle puree is chipotles in adobo sauce that has been pureed. Go figure...
Drain the beans and rinse them well. Place them in a large saucepan with the cold water, bay leaf, and whole sage leaves. Bring to a boil, reduce the heat, and cook, uncovered, at a gentle boil until tender, abt. 30 minutes. Remove the herbs and set the beans aside.
Meanwhile, cover the chilies [sic] with the hot water, soak for about 20 minutes, and puree in a blender. Heat the oil in a large skillet; add the onions, 1 teaspoon salt, and 1 teaspoon of the cumin. Saute over medium heat until tender, 5 to 7 minutes. Add the garlic and saute for 1 to 2 minutes more.
Add the beans and their broth to the onion along with 1/2 teaspoon salt, the remaining cumin, and the chili [sic] purees. Cook over medium heat for 20 to 25 minutes, stirring as needed. The beans should be saucy and soft but not mushy. If they need more liquid, add a little water. Add the chopped sage and salt to taste.
Recipe By : frm. Fields of Greens
From: Oblio Date: 01 May 97 Chile-Heads List Ä
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