PINTO BEANS WITH CHILES
- Servings: 4
- 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.