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Pinto Beans with Chiles


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Serves 4 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

Source: Bon Appetit April 2008

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