• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 2 dried ancho chiles, stemmed
  • 2 cups boiling water
  • 1 medium onion, chopped
  • 1 garlic clove, peeled
  • 2 tsp cumin seeds
  • 1 tsp salt
  • 2 Tablespoons olive oil
  • 2 15-oz. can pinto beans, rinsed, drained
  • 1 1/2 cups low-salt chicken broth
  • 2 bay leaves
  • 1/4 tsp ground pepper


  • Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles, place in processor. Add onion, garlic, cumin, 1 tsp salt and 1/2 cup soaking liquid; puree. DO AHEAD Can be made 2 days ahead. Cover; chill.
  • Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 tsp pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.


Source: Bon Appetit April 2008

Categories: Beans  Main Dish  Mexican  Side Dish  Stove 

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