Pinto Beans with Chiles Recipe

Pinto Beans with Chiles Recipe

  • 2 dried ancho chiles, stemmed
  • 2 cups boiling water
  • 1 medium onion, chopped
  • 1 garlic clove, peeled
  • 2 teaspoons cumin seeds
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 15-ounce cans pinto beans, rinsed, drained
  • 1 1/2 cups low-salt chicken broth
  • 2 bay leaves
  • 1/4 teaspoon ground black pepper
  1. 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 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
  2. 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 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
  3. Available at many supermarkets and at specialty foods stores and Latin markets.
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