2 cup Dried pinto beans (abt. 12 ounces), sorted/soaked ovrnite
6 cup Cold water
1 Bay leaf
3 Fresh sage leaves
2 Dried New Mexican chiles, seeded [ha!]
1/2 cup Hot water
1 tbsp Light olive oil or vegetable oil
1/2 medium Yellow onion (abt. 1 cup), chopped
Salt
1 3/4 tsp Cumin seed, toasted/ground
3 Cloves garlic, chopped fine
1/2 tsp Chipotle puree, * see note
2 tsp Fresh sage, 5-10 leaves, chopped
|
|
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. |
|
