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Black Bean Ancho Chile

1 16 oz can black beans -- rinsed & drained
1 med. Onion -- chopped
3 cloves garlic
1 1/2 tbsp. vegetable oil
1/2 tbsp. ground cumin
3 2/3 cups water
1 1/2 oz dried ancho chiles (about 2-3) -- stem/seed/tear
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, sauté onions and garlic until onions are soft. When soft, add cumin. Sauté a few minutes. Add canned beans. Sauté for a couple of minutes. Set aside.

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

Into the slow cooker, onion-bean mixture, pureed chiles, and the rest of the ingredients except the salsa, cilantro and lime juice. Cook on LOW 8-9 hours. At 7 hrs, add lime juice. Cook for another hour or so until it tastes right TO YOU.

To serve: put chili over white rice or grits, garnish with salsa and sour cream. Maybe some chopped cilantro too.

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