Recipe information
Yield
Makes 4 servings
Ingredients
2 dried ancho chiles,* stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans pinto beans, rinsed, drained
1 1/2 cups low-salt chicken broth
2 bay leaves
1/4 teaspoon ground black pepper
Preparation
Step 1
Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Step 2
Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
Step 3
- Available at many supermarkets and at specialty foods stores and Latin markets.
Nutrition Per Serving
Per serving: 235 calories
9g fat (1g saturated)
0mg cholesterol
1030mg sodium
30g carbohydrates
9g fiber
10g protein (nutritional analysis provided by Nutrition Data)
[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00024Pintoqq0Beansqq0withqq0Chiles-01c70eL-03E20n4-00P303E-0WG117Z-03E308D-02Q21sp-01c302o-01c40dS-03E302y-01c403U-03E212b.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Nutrition Data
