To make Salsa Fresca: Mix all the ingredients together and let stand at least half an hour before serving. Use within 24 hours. 1. Sort through the beans and discard any stones. Rinse well. Soak overnight. 2. Toast the cumin seeds, cayenne, paprika, and oregano lightly in a large dry skillet over a medium flame. Do not let them burn. Remove and set aside. 3. Remove the stem, seeds, and veins from the pasilla chile and grind the chile to a powder in a spice grinder or blender. 4. Heat the oil in the same skillet and saute the onion until softened. Add 1 teaspoon salt and the chipotle chile, ground pasilla chile, toasted spices, garlic, tomatoes, and bell pepper and cook together for about 15 minutes. 5. Drain the beans and place them in a large pot. Add the contents of the skillet and the bay leaf. Add water to cover by 2 to 3 inches. Bring to a boil, reduce the heat, and simmer until the beans are soft, 1 1/2 to 3 hours. 6. When the beans are cooked, season to taste with salt. Grill the steak, cut it into cubes, and stir into the beans along with the cilantro. Serve in bowls, garnishing each serving with a tablespoon of salsa fresca and a tablespoon of grated cheese. Donna Nordin, Contemporary Southwest Cookbook MC formatted by Brenda Adams
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 8|
|Calories from Fat: 103 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 31.6mg||10 %|
|Sodium 166.1mg||6 %|
|Potassium 1043.9mg||27 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 18.8g|
|Protein 22.2g||32 %|
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Calories per serving: 293
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