Name: Pinto Beans with New Mexican Chilies [Sic]
Ingredients: 2 c Dried pinto beans (abt. 12 ounces), sorted/soaked ovrnite; 6 c Cold water; 1 Bay leaf; 3 Fresh sage leaves; 2 Dried New Mexican chiles, seeded [ha!]; 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

Experience has fully proved that works of charity do most powerfully remove prejudice, and open the heart to words of piety. If men see that you are addicted to do good, they will the more easily believe that you are good, and that it is good which you persuade them to. When they see that you love them, and seek their good, they will the more easily trust you. And when they see that you seek not the things of the world, they will the less suspect your intentions, and the more easily be drawn by you to seek that which you seek.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans/peas, Sides, Vegetarian	4	Servings

INGREDIENTS

2	c	Dried pinto beans (abt. 12 ounces), sorted/soaked ovrnite
6	c	Cold water
1		Bay leaf
3		Fresh sage leaves
2		Dried New Mexican chiles, seeded [ha!]
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

INSTRUCTIONS

* 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.
NOTES : Sez to use ancho chiles if New Mexican ain't available.  Serve with
enchiladas or quesadillas or simply with warm tortillas.
Recipe by: frm. Fields of Greens Posted to CHILE-HEADS DIGEST V3 #311 by
Oblio <rael64@swbell.net> on May 1, 1997

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