Pinto beans with new mexican chilies [sic]

4 Servings

Ingredients

Quantity Ingredient
2 cups Dried pinto beans (abt. 12 ounces), sorted/soaked ovrnite
6 cups Cold water
1 Bay leaf
3 Fresh sage leaves
2 Dried New Mexican chiles, seeded [ha!]
½ cup Hot water
1 tablespoon Light olive oil or vegetable oil
½ medium Yellow onion (abt. 1 cup), chopped
Salt
1¾ teaspoon Cumin seed, toasted/ground
3 Cloves garlic, chopped fine
½ teaspoon Chipotle puree, * see note
2 teaspoons Fresh sage, 5-10 leaves, chopped

Directions

* 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 ½ 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@...> on May 1, 1997

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