| 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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