Brown beef, drain, put in bean pot. Brown onion and bacon, add to beef. Combine: brown sugar, dry mustard, white sugar, molasses, ketchup, chili pepper, barb. sauce and salt and pepper. Add undrained can red beans, 1 can pork and beans, 1 can of butter beans. Bake at 350 for 1 to 2 hours. Depends on if you want it dry or not, the last half hour of cooking add two hab (or your favorite pepper).

From: "David J. Boyd", djboyd@on-net.net
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

Soak beans overnight in cold water to cover. Fry bacon until crisp. Drain drippings from bacon into baking dish or small bean pot. Add all remaining ingredients to fat and blend. Drain beans and add to mixture. Blend. Crumble the crisp bacon over top. Add water just to cover beans. Cover dish or bean pot and bake at 325 degrees F. for 2 hours. Add more hot water if needed. Uncover beans during last 20 to 30 minutes. Serve from baking dish.

A slice of smoky bacon rind used instead of the sliced bacon will give a more decidedly country flavor. Brown sugar to taste may replace the corn syrup. And canned tomatoes may take the place of the catsup -- but if so, correct the seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice.

From: The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Posted By:
Post Date:

1. In large deep saucepan heat olive oil, and saute garlic, onion, celery, carrots and chili powder, until onion is translucent.
2. Add chiles and mushrooms and saute 5 min. more.
3. Stir in beans, bean stock and cilantro. Season to taste.
4. Cover and simmer over low heat about 10 minutes, stirring occasionally.
5. Serve over rice.

DIRECTIONS FOR BASIC BEANS:
1. Prepare beans for cooking as described in How to Cook Beans. (see next post)
2. Cook covered, with onion and lemon juice, until tender. Do not stir during cooking.
3. Add salt to taste
4. Set aside until next day. They should be somewhat soupy.

From: Richard Simmons Deal-A-Meal Golden Edition Cookbook
Posted By:
Post Date:

BRING TO A BUBBLE AND THEN SIMMER A WHILE

From: Concord, MA hotluck Date: Sun, 31 May 1998 21:38:44 -0700 Chile-Heads Digest V4 #442
Posted By: The Chile-Heads Recipe Collection
Post Date:

For Serving

From: TOO HOT TAMALES, SHOW #TH6214 Food TV.Com
Posted By:
Post Date: 11/20/98

Cafe Pasqual's is a well known restaurant in Santa Fe, NM and one of my favorites. Black beans, also known as turtle beans, are native to Central and South America. I prefer them to the Southwest's more traditional pinto; they have more flavor and seem to be more easily digested. They also do not need the addition of meat fat for flavor the way pinto beans do.
Do not soak these beans overnight. Presoaking actually seems to lengthen the cooking time. Also, to achieve soft, tender beans, do not add salt until the end of the cooking process. Adding salt early in the cooking will make the beans tough.
Sort the beans by hand to remove small rocks and bits of organic debris, and clean thoroughly, rinsing under running water.
Combine all the ingredients, except the salt, in a stockpot. Bring to a boil and then reduce the heat to low. Simmer uncovered, until the beans are soft, about 1 1/2 hours. Add water as needed to keep the beans immersed during cooking. When the beans are properly cooked, they are tender but their skins remain unbroken.
Season with the salt. Cool the beans and store in their liquid to cover in the refrigerator. the beans will keep up to 5 days in the refrigerator. The beans will keep for up to 5 days in a container with a tight fitting lid. You may freeze the beans for up to 2 months. When thawed they will be softer in texture.
Variations: Halfway through the cooking, add to the beans 2 lemons, sliced, seeded, and coarsely chopped; and/or 1 1/2 teaspoons medium-hot New Mexico red chile powder (molido) and any leftover salsa. For more piquant beans, add 1 fresh serrano chile, stemmed, seeded, and finely chopped.

From: Cafe Pasqual's Cookbook by Katharine Kagel
Posted By: Chile Head Mailing List
Post Date:

From: Adapted from Chef Paul's, page 190
Posted By: Julie Bertholf Via:SOAR - the Searchable Online Archive of Recipes
Post Date: Fri, 28 Jun 1996

Saut the onions and garlic until barely soft. Add the spices and saut until very soft. Stir in the beans and orange juice and saute for about 15 minutes, stirring occasionally to prevent burning. Mash a few of the beans with a fork or that back of a spoon. Add salt and pepper to taste.

NOTE: They are a little dry on their own. The book recommends serving them with Mango Salsa. This is good but more work. They could probably be served with regular, store-bought salsa and/or sour cream and/or guacamole.

From: The Moosewood Cooks At Home book
Posted By:Chuck Narad
Post Date: Aug. 30, 1994

Wash beans and soak overnight. Cover beans with water and cook with above ingredients over low heat (simmer) until done. Sample the beans while cooking so you can add salt to taste. Add water as needed.

From: Texas on the Halfshell ISBN: 0-385-17904-9
Posted By:
Post Date:

• 1 16 oz can cooked balck beans
• 1/3 C chopped tomato
• 1/3 C chopped red or green bell pepper
• 1/4 C minced red onion
• 1 clove Elephant Garlic,peeled and chopped
• 2 Tblsp. minced fresh cilantro
• 1 or two habanero peppers,seeded and fnely chopped

In blender or food processor,place all ingredients. Cover and process until smooth. Garnish as desired. Serve with tortilla chips,jicama sticks, or other fresh vegies. Makes 2 1/2 Cups.

Cook rice according to package directions. Microwave is best. Takes about20 minutes. Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper.) Also onion, Creole and/or Cajunseasoning, avail. in spice or Cajun section of store; but LOOK OUT FORTHOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt.If Cajun seasoning contains salt, you can easily get too salty! Also mayadd cayenne pepper to taste; Black pepper. Chop up sausage (any kind is OKas long as "Fully cooked"; hot is preferable to most who prefer a hottaste!) Taste as you go to make sure not too salty or too hot. Boil slowlyfor about 20 minutes, until it begins to thicken and smells REAL good.Serve beans in bowl OVER white rice.

From: Gerald Edgerton. Via SOAR the Searchable Online Archive of Recipes
Posted By:
Post Date: Wed, 09 Oct 1996

Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
These are the best refried beans I have had. The secret is the evaporated milk.

From: l Charro Cafe Favorite Recipes
Posted By: Chile Head Mailing List
Post Date:

Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

From: Greg Young of El Pollo Loco via LA Times
Posted By:
Post Date:

• 4 jalapeno chiles, stems and seeds removed, cut in half (or mild chiles)
• 2 cups dried pinto beans, washed well
• 12 oz. beer
• 1 lg. onion, quartered
• 1 Tbsp oil
• 6 cups water
• salt to taste
• oil for refrying

Combine chiles, beans, beer, onion, 1 T. oil, and water in large pot and soak overnight to absorb flavors. The next day, bring the mixture to a boil, reduce heat, and simmer until the beans are tender. Salt to taste. Cook until they start to fall apart. Add more water if necessary. NOTE: I add 1 Tbsp. chili powder and 1 tsp. cumin at the beginning.

Remove the onion and jalapenos and either serve the beans whole, or mash and then fry with additional oil for refried beans. Or use in chili.

From: Judy Howle howle@ebicom.net
Flavors of the South, Recipes for Heat Lovers
Hot and Spicy Food Editor

The word borracho was a 19th century term for a drunkard, so this recipe's name literally means "drunken pinto beans." Simmering the pintos in beer, with lots of cilantro, results in a very special flavor.

Heat the oil in a large skillet. Add the tomatoes and scallions and saute over moderately low heat for 2 minutes. Add the remaining ingredients and stir together, then simmer, covered, over low heat for 30 minutes. If there's too much liquid in the skillet at this time, cook, uncovered, until it thickens up a bit. Serve hot.
Serves: 6 or more

From: In A Vegetarian Kitchen With Nava Atlas
Posted By: Pepper Fool
Post Date: 3/24/98

These drunken beans make a great side or supper dish, and also work well for refritos. Plan on a total cooking time of about 2 to 2 1/2 hours. The hardness of the water, the altitude, and the obstinancy of the particular beans can all affect the timing.
Pick through the beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to cover them by several inches, preferably overnight.
Drain the beans, and add them to a stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat.
After 1 hour, stir the beans up from the bottom and check the liquid level. If there is not at least an inch more water than beans, add enough hot water to bring it to that level. Simmer the beans another 30 minutes, then check them again, adding water as needed.
When the beans are well softened, add the remaining ingredients, and continue simmering. Cook at least 15 more minutes, keeping the level of the water just above the beans. The beans are done when they are soft and creamy but not mushy, with each bean retaining its shape. There should be extra liquid at the completion of the cooking time, although the beans should not be soupy. If you want the liquid a little thicker, squash a few of the beans in the bottom of the pot with a potato or bean masher.
Serve the beans immediately, or cover them and keep them warm for as long as 1 hour. Or let them cool, and refrigerate or freeze them for later use.

From: Texas Home Cooking - ISBN 1-55832-059-8
Posted By:
Post Date:

• 2 cups dried pinto beans - wash and soak overnight in 6 - 8 cups water
• 2 med. yellow onions, chopped
• 1 sm. carrot, chopped
• 1 tsp finely chopped garlic
• 1 bay leaf
• 1/4 c. vegetable oil
• 2 large ripe tomatoes, chopped (or 1/4 c. tomato paste)
• 2 tsp. sea salt or 4 tsp. coarse salt
• 1 tbsp chili powder (molido)
• 1 can chopped green chiles (optional)

Transfer beans and soaking water to large saucepan. Add onion, carrot, garlic and bay leaf and bring to boil over medium-high heat. Reduce heat, cover and simmer about 1 hr. Stir in oil, tomatoes and salt. Add more water if necessary; there should be enough liquid for a sauce, but it should not be soupy. Cover and continue cooking until beans are tender, about 30 minutes to 1 hr.

From: Judy Howle howle@ebicom.net
Flavors of the South, Recipes for Heat Lovers
Hot and Spicy Food Editor

* Jalapeno Chiles should be seeded and chopped.
Heat the oven to 375 degrees F. Cook the bacon in a 10-inch skillet until crisp then stir in the jalapeno chiles, garlic and onion. Cook and stir until the onion is tender then drain the excess fat. Mix the bacon mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered, stirring once, until the beans are hot and bubbly, about 45 minutes.

From:
Posted By:
Post Date:

Heat oven to 350 degrees. Cook onions and sausage in 8-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture and remaining ingredients in ungreased 2-quart casserole. Bake uncovered about 30 minutes or until hot and bubbly.

From: Betty Crocker's Mexican Fast and Flavorful Sept 1994
Posted By: The Chile-Heads Recipe Collection
Post Date:

• 2 cups dried lentils, rinsed
• 2 T oil
• 1 med onion, diced
• 10-12 mushrooms, sliced
• 1 small zucchini, diced
• 2 tomatoes, diced
• 4 cloves garlic
• 1 jalapeno, minced (I used 4)
• 1 T minced ginger root
• 1 T Madras curry powder
• 1 t cumin
• 1 t ground coriander
• 1 t salt
• 1/2 t black pepper
• 2 cups potatoes, diced
• 2 carrots, diced
• 8 broccoli or cauliflower florets

Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this.
serves 6-8

From:
Posted By:Kit Anderson

Crispy-fry the bacon in a skillet. Keep or drain the fat, your choice (Iusually keep and skimp on flavor elsewhere in my life). Mince the onion and chop the tomatoes--throwing the whole thing in aCuisinart for a minute does the trick--and add to the bacon. Add the peas,undrained.As you spike with peppers to taste, cook the rice. Let the bean mixturesimmer while the rice cooks, then add the rice to the mix.Stir, grab a beer, and good luck in the upcoming year.

From: the Chile-Heads Recipe Collection http://chileheads.netimages.com/recipes.html
Posted By: ???
Post Date:

Cut bacon slices in half and cook over medium heat, add green pepper and onion. Cook until onion is beginning to turn translucent and bacon is cooked but not crisp. Add all other ingredients. Stir and heat.

From: Jill Stallcup
Posted By: Chile Head Mailing List
Post Date:

For the few of us who are very low fat eaters, here's Paul Prudhomme's very low fat recipe for RB&R.

Feel free tofire it up as you see fit; the next time I make this I'm going to try some habanero powder from the habs I just got finished drying

Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and set them aside. Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes. Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix. Stir and cook until the vegetables start to turn brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes. Add the REMAINING 1 cup of onions, stir, and cook 5 minutes. Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking. Add 1 CUP grape juice and continue to cook for 25 minutes. CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pan frequently. Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes. Serve over the rice.

NOTES : Red beans with rice is an old traditional New Orleans Monday supper dish. Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done. When the wash was finished, so were the beans. In the past, in order to make the beans really good, the cook started off with a lot of oil. While this recipe eliminates the oil, it still is mouth-watering.

MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS

From: Paul Prudhomme in "Fork in the Road"
Posted By:
Post Date:

Soak beans overnight, if desired, then cook until tender. Brown onion and garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves, chili powder, salt and pepper, parsley and whole red pepper. Boil for 10-15 minutes. Add beans and cook for 25 minutes or longer. Serve with Portuguese bread.

From:
Posted By: Chile Head Mailing List
Post Date:

Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes. Add the pinto beans and cook 20 minutes more. Add the rice, and when the pressure cooker "hisses," cook for another 5 minutes.

While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent. Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go. Add 1/4 c of the reserved tomato juice, half of the salt and half of the pepper. Lower the heat and simmer 15 minutes.

After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve. Add the cooked rice and beans to the pepper-tomato mixture in the skillet. Stir in the reserved ham hock meat, 2 tablespoons of the cilantro, the capers and the remaining salt and pepper.

To serve: Spoon into bowls and garnish with the remaining cilantro. My personal notes:

The recipe is very flexible in the type of chiles used. I usually blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. I also usually add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater.

From: the First Bay Area Chile Heads HotLuck
Posted By: The Chile-Heads Recipe Collection
Post Date:

Heat oil in a large sauce pan. Saute onion, garlic, green peppers and celery 5 min. Add spices, tomatoes, vinegar, broth. Simmer 10 min. Addbeans, more broth if necessary, hot sauce and salt. Heat through. Cook 5min. Cook rice. Remove bay leaves. Serve over white rice. -
NOTES : Although there is no meat in this dish it is satisfying to those accustomed to eating meat with every meal.

From: Susan Powter
Posted By: Peg Baldassari
Post Date: 23 Mar 1997

• 1 pound dried black-eyed peas, picked over
• 2 tablespoons rendered bacon fat
• 1 small onion, peeled

Pickled black-eyed peas:

• 1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
• 1/2 small green bell pepper, minced (about 1/2 cup)
• 1/2 small red bell pepper, minced (about 1/2 cup)
• 4 scallions including green parts, sliced thin
• 1/2 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 garlic clove, minced
• 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)

In a bowl combine black-eyed peas with water to cover and let stand overnight.

Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.

In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.

Serve black-eyed peas chilled or at room temperature.
Serves 8

This is a basic recipe. The black-eyed peas may also be cooked with a ham bone, a precooked ham hock, or with olive oil instead of bacon fat. This last sacrifices the traditional smoky taste to contemporary concerns about cholesterol, but whatever way black-eyed peas are served, they're delicious.

Black-eyed peas can even be pickled, as in this recipe, which also goes by the name of Texas caviar. The dish can be prepared with either cooked dried black-eyed peas, canned ones, or, if you are really lucky and live in an area where they can be obtained, with fresh ones.

From:Gourmet February 1995
Posted By:Jessica B. Harris

From: Nathalie Dupree Cooks, TVFN
Posted By: SOAR - the Searchable Online Archive of Recipes
Post Date: 08 February 1997

From:
Posted By: SOAR - the Searchable Online Archive of Recipes
Post Date: January 29, 1996

Cover beans with cold water, bring to a boil, reduce heat and simmer until tender. Drain and puree through sieve or food mill. Place in large double broiler or saucepan over hot water, add remaining ingredients and cook until cheese is melted. Paprika may be added if desired for a redder red. When serving, keep hot over candle warmer or in chafing dish with tostados or fried tortillas; or serve on small individual plates over fritos; or as a filling for split broiled hot dogs. This is also delectable over very rare hamburgers.

From: The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Posted By:
Post Date:

From: Cooking Light, Inc
Posted By: Pepper Fool
Post Date: 11/10/98

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours.

From:
Posted By: Chile Head Mailing List
Post Date:

As posted here, the recipe is similar to a Boston baked-bean presentation, though less sweet and more tangy. Here we go:

Heat oven to 300F. Lightly oil the inside of a 2-qt. pot. Sort and wash beans, drain. Shred pepper and onion in food processor, or mince fine. In a medium mixing bowl, pour hot water and dissolve beef bullion granules, then whisk in molasses. Whisk in catsup, mustard, salt, paprika, and Worcester sauce. Stir in pepper and onion, then beans. Pour into pot and bake covered for approximately 6 hours. Check once each hour, and stir. If needed, add more liquid such as a 6-oz. can of V-8 type tomato-based juice.
Add hot pepper elements to this recipe, as desired.

From: Alex Silbajoris. Chile Head Mailing List
Posted By: Alex Silbajoris
Post Date: Sun, 8 Feb 1998

If you're going to tote baked beans to your picnic, they might as well be the best you've ever tasted. Texas-style beans, chock-full of smoked pork and mellowed with apples, are just the ticket.

In her new U.S.A. Cookbook, Sheila Lukens says that she first tasted the beans at a barbecue joint in Houston, and had four quarts shipped to her home in New York ``to make the moment last a little longer.''

Salt to taste Wash beans and soak overnight in enough cold water to cover by 2 inches. Drain, rinse and drain again. Place in large, heavy pot; add water to cover by 2 inches. Bring to boil, reduce heat and simmer until beans are tender but not mushy, about 45 minutes. While cooking, skim off any foam that rises to the top. Drain beans and set aside.

Place bacon in a heavy, ovenproof pot. Cook over low heat until fat is just rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted spoon and set aside. Saute onion in bacon fat until wilted. Add bell peppers and stir-fry for five minutes. Add beans, reserved bacon and tomatoes (reserve the juice).

Add remaining ingredients except reserved tomato juice, apples and salt. Fold together gently. Cover and bake at 350 degrees for two hours. Add apples and cup of reserved tomato juice. Bake, uncovered, until thick and fragrant, about two hours. Season with salt.

Makes six to eight servings.

Nutritional data per serving: Calories, 401; protein, 17 grams; carbohydrates, 63 grams; fat, 10 grams; cholesterol, 25 milligrams; sodium, 1,127 milligrams.

From: article from Philadelphia Inquirer
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: 6/24/97

Wash beans thoroughly, and discard any bad ones or rocks! Place beans in pot and cover with water. Bring to the boil. Pour out water. Return beans to the pot and add fresh water to cover 2 to 3 inches (for thicker sauce use 2 inches). Add all other ingredients except salt. Bring to the boil again and reduce to simmer. If done in a crock pot it will take 8 to 10 hours. On the stove, it will take about 6 hours. Season with salt the last hour if needed, and continue cooking till done. Makes about 10 servings.
Can freeze, and use later for frijoles refrito.

From:
Posted By: Chile Head Mailing List
Post Date:

Mix all ingredients, bring to boil. Once boiling, turn to low and let cook all day or until tender. Excellent with fajitas and fresh flour tortillas!

From: trooney@che2.che.umn.edu (tammy)
Posted By: Chile Head Mailing List
Post Date:

Clean and rinse pinto beans. Soak overnight in cold water to cover well. Drain beans and place all ingredients except salt into 4-quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender. Add salt to taste and garnish with sliced onion.
Makes 2 quarts

These are the beans that should never be cooked in the chili. These are the beans that should be added to the chili when ther is chili and eaten without the chili on many occasions when there is no chili. Like our black-eyed pea recipe, this is a vegetarian recipe simply because so many vegetarians frequent the restaurant. And after all, our chili recipe is not even slightly vegetarian.

From: Threadgill's - The Cookbook ISBN 1-56352-277-2
Posted By: Chile Head Mailing List
Post Date:

Drain and rinse the soaked beans; place them in a large saucepan with the water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to 35 minutes. While the beans are cooking, water-saute the onion and 1/2 teaspoon salt over medium heat until the onion softens, about 5 minutes, then add the garlic, cumin, and dried oregano. Keep the onion on very low heat. Add the beans and their broth to the onion with 1/2 teaspoon salt and the chile purees. Cook, uncovered, over medium-low heat for 20 to 30 minutes. If the beans need more liquid, add a little water to keep the dish saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just before serving. Add salt to taste and a splash of vinegar if needed. For spicier beans, add more of the Ancho and Chipotle purees.

Black beans lend themselves to pungent spices and citrus flavors. In this rustic, saucy dish, both are used to balance the heat and smoky taste of dried chiles. The beans broth is important here, so be sure to use all of it. Serve with warm tortillas and Salsa Fresca or alongside a spicy polenta gratin.

From: Annie Somerville in "Fields of Greens", adapted by Curtis Jackson
Posted By: Chile Head Mailing List
Post Date: