Recipe - Pinto Beans With New Mexican Chilies [Sic]

2 cup Dried pinto beans (abt. 12
ounces), sorted/soaked
ovrnite
6 cup Cold water
1 Bay leaf
3 Fresh sage leaves
2 Dried New Mexican chiles,
seeded [ha!]
One half cup Hot water
1 tablespoon Light olive oil or vegetable
oil
One half md Yellow onion (abt. 1 cup),
chopped
Salt
1 Three fourths teaspoon Cumin seed, toasted/ground
3 Cloves garlic, chopped fine
One half teaspoon Chipotle puree, * see note
2 teaspoon Fresh sage, 510 leaves,
chopped

* according to this book, chipotle puree is chipotles in adobo sauce that
has been pureed. Go figure...

Drain the beans and rinse them well. Place them in a large saucepan with
the cold water, bay leaf, and whole sage leaves. Bring to a boil, reduce
the heat, and cook, uncovered, at a gentle boil until tender, abt. 30
minutes. Remove the herbs and set the beans aside.

Meanwhile, cover the chilies [sic] with the hot water, soak for about 20
minutes, and puree in a blender. Heat the oil in a large skillet; add the
onions, 1 teaspoon salt, and 1 teaspoon of the cumin. Saute over medium
heat until tender, 5 to 7 minutes. Add the garlic and saute for 1 to 2
minutes more.

Add the beans and their broth to the onion along with One half teaspoon salt,
the remaining cumin, and the chili [sic] purees. Cook over medium heat for
20 to 25 minutes, stirring as needed. The beans should be saucy and soft
but not mushy. If they need more liquid, add a little water. Add the
chopped sage and salt to taste.

NOTES : Sez to use ancho chiles if New Mexican ain't available. Serve with
enchiladas or quesadillas or simply with warm tortillas.
Recipe by: frm. Fields of Greens Posted to CHILEHEADS DIGEST V3 #311 by
Oblio rael64@swbell.net on May 1, 1997