Three colours of bean in authentic chili sauce: serve this robust bean stew over rice, cornbread, or bulghar Freezes well Leftovers heat up beautifully for working lunches.
SERVES 4, WITH LEFTOVERS
4 cups water
¾ cup each pinto beans, kidney beans, and black beans
1 bay leaf
1 small hot dried chili
1˝ cinnamon stick
Bring water to the boil in a large pot with a heavy bottom. Rinse beans; drain; add to the pot. Remove from heat and soak for 1 hour. Add seasonings. Return to the boil and simmer for 2 hours, adding more water as needed to keep beans covered.
1½ cups water
6 large dried mild chilis, stems and seeds removed
1 (28 oz.) can tomatoes
Bring water to the boil in a skillet. Add chilis; boil for 5 minutes until softened. Add tomatoes; boil for another 5 minutes. Pureé in a food processor or blender until smooth. Set aside.
2 T. oil
2 medium onions, chopped
6 cloves garlic, minced
2 stalks celery, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 T. oregano
1 T. ground cumin
salt, pepper, Tabasco to taste
Heat oil in skillet. Sauté vegetables for 10 minutes with seasonings. Pour the blended chili liquid into skillet. Simmer for 10 minutes. Add the sautéed vegetables and chili sauce to the beans; stir well. Simmer 20 more minutes, or until beans are tender. Serve hot. Grated cheddar or Monterey Jack cheese makes an appetizing garnish.
Look for mild dried chilis in the seasonings or produce section of your grocery store, or check a natural foods store or Latin American grocery. The dried chilis you want are mild, 2 to 4˝ in length, and a beautiful deep reddish brown. They may be called anaheim, ancho, New Mexico, or poblano peppers. It’s important to buy mild, rather than hot chilis for this recipe.
With canned or leftover beans, this recipe comes together in a flash.