Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Dried Pinto Beans -- soaked
Overnight
6 c Cold Water
1 Bay Leaf
3 Fresh Sage Leaves
1 Or 2 Dried New Mexican
-Chiles - seeded
1/2 c Hot Water
1 tb Olive Oil -- or vegetable
Oil
1 c Chopped Onion
Salt
1 3/4 ts Cumin
3 Garlic Cloves -- finely
Chopped
1/2 ts Chipotle Puree
2 ts Fresh Sage -- chopped
Drain and rinse beans; place in large saucepan with
cold water, bay leaf, and whole sage leaves. Bring to
a boil, reduce heat, and cook until tender. Meanwhile,
cover chiles with hot water, soak about 20 minutes,
and puree in a blender. Heat oil in large skillet; add
onion, 1 tea salt, and 1 tea cumin.
Saute until tender; add garlic and saute 1-2 minutes
more. Add beans and broth to the onion along with 1/2
tea salt, the remaining cumin, and the chili puree.
Cook medium about 25 minutes, stirring as needed. The
beans should be soft but not mushy. Add chopped sage
and salt to taste. Note: I made this at a school using
canned beans, eliminating the soaking and
long cooking. I also used your basic chile powder
instead of the dried chiles, also eliminating the
soaking. The chipotles are crucial, though - salsa
works as well as the puree, though you need to use a
little more
