Warm Black Beans With Chiles And Cilantro Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Dried black beans, about 12 ounces sorted and soaked overnight
5 cup: Cold water,
1: Fresh oregano or marjoram sprig,
3: Fresh sage leaves,
1: Bay leaf,
1/2 medium: Yellow onion, diced, about 1 cup
Salt,
3 Cloves: fresh garlic, finely chopped
1 1/2 tsp: Cumin seed, toasted and ground
1 tsp: Dried oregano,
2 tbsp: Ancho Chile Puree,
1/2 tsp: Chipotle Puree,
1/4 cup: Fresh orange juice,
Rice wine vinegar,
2 tbsp: Coarsely chopped cilantro,, fresh coriander
Directions:
http://www.lowfatlife.com/chipotle.htm
Drain and rinse the soaked beans; place them in a large saucepan with the
water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then
reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to
35 minutes. While the beans are cooking, water-saute the onion and 1/2
teaspoon salt over medium heat until the onion softens, about 5 minutes,
then add the garlic, cumin, and dried oregano. Keep the onion on very low
heat. Add the beans and their broth to the onion with 1/2 teaspoon salt and
the chile purees. Cook, uncovered, over medium-low heat for 20 to 30
minutes. If the beans need more liquid, add a little water to keep the dish
saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just
before serving. Add salt to taste and a splash of vinegar if needed. For
spicier beans, add more of the Ancho and Chipotle purees.
Ancho and Chipotle Puree - Soak dried chilies in boiling water until soft.
Remove seeds if you want a miler puree. Place soaked chilies in a food
processor and add enough of the soaking water to make a thick puree.
Posted to EAT-L Digest 06 Sep 96
From: "~REality"
Date: Sat, 7 Sep 1996 19:06:45 -0700
Source from luhu.jp
Drain and rinse the soaked beans; place them in a large saucepan with the
water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then
reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to
35 minutes. While the beans are cooking, water-saute the onion and 1/2
teaspoon salt over medium heat until the onion softens, about 5 minutes,
then add the garlic, cumin, and dried oregano. Keep the onion on very low
heat. Add the beans and their broth to the onion with 1/2 teaspoon salt and
the chile purees. Cook, uncovered, over medium-low heat for 20 to 30
minutes. If the beans need more liquid, add a little water to keep the dish
saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just
before serving. Add salt to taste and a splash of vinegar if needed. For
spicier beans, add more of the Ancho and Chipotle purees.
Ancho and Chipotle Puree - Soak dried chilies in boiling water until soft.
Remove seeds if you want a miler puree. Place soaked chilies in a food
processor and add enough of the soaking water to make a thick puree.
Posted to EAT-L Digest 06 Sep 96
From: "~REality"
Date: Sat, 7 Sep 1996 19:06:45 -0700
Source from luhu.jp
Tags
None