Pinto beans with chiles

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Added Dec 15th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Rice, Grains & Beans
  • Servings: 4 change
  • Calories per serving: 247
  • Prep Time: 10 mins
  • Cook Time: 35 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 24712%
Fat 9g13%
Cholesterol 0mg0%
Sodium 1,514mg 63%
Carbohydrates 30g12%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title_custom] => olive oil
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            [e56f7bb9-cc9f-fde4-d1df-541ddbfd474e] => Array
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                    [title] => beans, pinto, cnd
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                    [quantity] => 2.00
                    [measure] => each
                    [title_custom] => 15-ounce cans pinto beans,
                    [componentid] => 0
                    [method] => rinsed drained
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            [09570ae7-ca33-eb64-9169-a0ec35a625ba] => Array
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                    [title] => "broth, chicken, low sod"
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                    [ingredientuuid] => 09570ae7-ca33-eb64-9169-a0ec35a625ba
                    [quantity] => 1.50
                    [measure] => cups
                    [title_custom] => low-salt chicken broth
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                    [title] => pepper, black
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                    [quantity] => 0.25
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                    [title_custom] => ground black pepper
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  • 2 dried ancho chiles, stemmed
  • 2 cups water, boiling
  • 1 medium onion, chopped
  • 1 garlic clove, peeled
  • 2 teaspoons cumin seeds
  • 1 tsp 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 tsp ground black pepper

Recipe Method

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.

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.

3. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.

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