| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Pulses and, Vegetables, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried Pinto Beans — soaked |
|
|
Overnight |
| 6 |
c |
Cold Water |
| 1 |
|
Bay Leaf |
| 3 |
|
Fresh Sage Leaves |
| 1 |
|
Or 2 Dried New Mexican Chiles – seeded |
| 1/2 |
c |
Hot Water |
| 1 |
tb |
Olive Oil — or vegetable |
|
|
Oil |
| 1 |
c |
Chopped Onion |
|
|
Salt |
| 1 3/4 |
ts |
Cumin |
| 3 |
|
Garlic Cloves — finely |
|
|
Chopped |
| 1/2 |
ts |
Chipotle Puree |
| 2 |
ts |
Fresh Sage — chopped |
INSTRUCTIONS
Drain and rinse beans; place in large saucepan with cold water, bay leaf,
and whole sage leaves. Bring to a boil, reduce heat, and cook until tender.
Meanwhile, cover chiles with hot water, soak about 20 minutes, and puree in
a blender. Heat oil in large skillet; add onion, 1 tea salt, and 1 tea
cumin. Saute until tender; add garlic and saute 1-2 minutes more. Add beans
and broth to the onion along with 1/2 tea salt, the remaining cumin, and
the chili puree. Cook medium about 25 minutes, stirring as needed. The
beans should be soft but not mushy. Add chopped sage and salt to taste.
Note: I made this at a school using canned beans, eliminating the soaking
and long cooking. I also used your basic chile powder instead of the dried
chiles, also eliminating the soaking. The chipotles are crucial, though -
salsa works as well as the puree, though you need to use a little more
Recipe By : Fields of Greens by Annie Somerville
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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