[CH] Tonights Dinner
RST G (synapse7@home.com)
Wed, 28 Jul 1999 13:17:09 -0400
This is what we are having for dinner tonight with some of the leftover
chipotle brioche from the Hot Luck. A little fat-free sour cream on the
side and a sprinkling of chopped cilantro (yum!)
* Exported from MasterCook *
Black Bean Ancho Chile (For Crockpot)
Recipe By : The Best of Gourmet
Serving Size : 3 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Chilis & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 chipotle chile (either dried or in adobo)
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 are
soft. When soft, add cumin. Saute a few minutes. Add canned beans. Saute
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 crockpot, 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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NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the
Flavors of Italy), p. 167. The original recipe called for cooking the
dried beans with the onions and garlic. I quickened it by using the
canned beans.
Also, I used vegetable broth instead of chicken broth and I used orange
bell pepper instead of red. I also put some ground coriander seed in the
chile instead of some of the cilantro.
I added a chipotle pepper for some smokiness. You can use either the
reconstituted dried ones or one from a can of chipotle en adobo,
whichever you have available.
RisaG