Black Bean Ancho Chile (for Crockpot)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Mexican | Beans/legum, Chiles, Chilis & st | 3 | Servings |
INGREDIENTS
| 1 | 16 oz black beans rinsed | |
| & drained | ||
| 1 | Onion, chopped | |
| 3 | Cloves garlic | |
| 1 1/2 | T | Vegetable oil |
| 1/2 | T | Ground cumin |
| 3 2/3 | c | Water |
| 1 1/2 | oz | Dried ancho chiles, about |
| 2-3 stem/seed/tear | ||
| 1 | Chipotle chile, either | |
| dried or in adobo | ||
| 1 | 14 oz tomatoes including | |
| juice puree coarsely | ||
| 1/2 | c | Vegetable broth |
| 1/2 | Orange bell pepper, or red | |
| chopped | ||
| 1/2 | t | Dried mexican oregano |
| crumbled | ||
| 1/8 | c | Fresh coriander, cilantro |
| or to taste | ||
| 2 | T | Fresh lime juice |
| Avocado salsa, or your | ||
| favorite | ||
| Sour cream, as garnish |
INSTRUCTIONS
In a hot pan over medium heat, saute onions and garlic until onions are soft. When soft, add cumin. Saute a few minutes. Add canned beans. Saute for a couple of minutes. Set aside. In small pan on medium heat, slightly char the ancho pieces. When you start to smell their fragrance, remove them and put them in a blender with the water. Puree until smooth. Set aside. Into the crockpot, onion-bean mixture, pureed chiles, and the rest of the ingredients except the salsa, cilantro and lime juice. Cook on LOW 8-9 hours. At 7 hrs, add lime juice. Cook for another hour or so until it tastes right TO YOU. To serve: put chili over white rice or grits, garnish with salsa and sour cream. Maybe some chopped cilantro too. NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the Flavors of Italy), p. 167. The original recipe called for cooking the dried beans with the onions and garlic. I quickened it by using the canned beans. Also, I used vegetable broth instead of chicken broth and I used orange bell pepper instead of red. I also put some ground coriander seed in the chile instead of some of the cilantro. I added a chipotle pepper for some smokiness. You can use either the reconstituted dried ones or one from a can of chipotle en adobo, whichever you have available. Recipe by: The Best of Gourmet Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 28, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 485
Calories From Fat: 214
Total Fat: 24.4g
Cholesterol: 39.7mg
Sodium: 1002.2mg
Potassium: 1126.5mg
Carbohydrates: 52.9g
Fiber: 16.9g
Sugar: 6.3g
Protein: 19.3g