Pinto Beans with New Mexican Chilies [Sic]

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Pinto Beans with New Mexican Chilies [Sic] Ingredients

2 c Dried pinto beans (abt. 12	1/2 md Yellow onion (abt. 1 cup),
6 c Cold water	Salt
1 Bay leaf	1 3/4 ts Cumin seed, toasted/ground
3 Fresh sage leaves	3 Cloves garlic, chopped fine
2 Dried New Mexican chiles,	1/2 ts Chipotle puree, * see note
1/2 c Hot water	2 ts Fresh sage, 5-10 leaves,
1 tb Light olive oil or vegetable

Instructions for Pinto Beans with New Mexican Chilies [Sic]

* 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 1/2 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 aint 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 on May 1, 1997

Main Ingredient: BeansCuisine: Mexican

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