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Full Online Book HomeLearning KitchenSouthwestern - Black Bean Ancho
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Southwestern - Black Bean Ancho Post by :geolocal Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3242

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Southwestern - Black Bean Ancho

1 medium onion, chopped
3 cloves garlic
1-1/2 tbsp. vegetable oil
1/2 tbsp. ground cumin
1 (16 oz.) can black beans, rinsed and drained
1-1/2 oz. dried ancho chiles (about 2-3), stemmed, seeded and chopped
3-2/3 cups water
1 (14 oz.) can tomatoes including juice, puree coarsely
1/2 cup vegetable broth
1/2 orange bell pepper (or red), chopped
1/2 tsp. dried Mexican oregano, crumbled
1/8 cup fresh coriander (cilantro), or to taste
2 tbsp. fresh lime juice
avocado salsa, or your favorite
sour cream, as garnish


In a hot pan over medium heat, saute onions and garlic until onions aresoft. When soft, add cumin and saute a few minutes. Add canned beans; saute for a couple of minutes and set aside.

In small pan on medium heat, slightly char ancho pieces. When you start to smell their fragrance, remove them and put them in a blender with water.Puree until smooth, set aside.

Add onion-bean mixture, pureed chiles, and rest of ingredients except salsa, cilantro and lime juice to crockpot.

Cook on LOW 8-9 hours.

After 7 hours, add lime juice and cook for another hour or so until it tastes right.

Serve over white rice or grits, garnished with salsa and sour cream, plus chopped cilantro.
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