Ancho Chile Bean Sauce with Mushrooms Recipe

Name: Ancho Chile Bean Sauce with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Fettuccini Noodles; 2 whole Ancho Chiles; 3 whole Tomatoes; 2 cloves Garlic, Whole, Un Peeled; 1 cup Cooked Pinto Beans; 1/2 cups Water; 2 Tablespoons Olive Oil; 8 ounces, weight Mushrooms; 1/2 cups Crema Mexicana Or Heavy Whipping Cream; 2 teaspoons Salt; 1 teaspoon Freshly Ground Pepper; 1/4 cups Queso Fresco; 1/4 cups Cilantro, Chopped

Servings: persons

8 ounces, weight Fettuccini Noodles
2 whole Ancho Chiles
3 whole Tomatoes
2 cloves Garlic, Whole, Un Peeled
1 cup Cooked Pinto Beans
1/2 cups Water
2 Tablespoons Olive Oil
8 ounces, weight Mushrooms
1/2 cups Crema Mexicana Or Heavy Whipping Cream
2 teaspoons Salt
1 teaspoon Freshly Ground Pepper
1/4 cups Queso Fresco
1/4 cups Cilantro, Chopped

1
Bring a pot of water to a boil and cook noodles according to package instructions.
2
When done, drain them and set aside.
3
Place chiles in a medium sauce pan and cover with water, heat to a boil, remove from heat and set aside until soft about 20 minutes.
4
After chiles are soft and pilable remove stem and seeds.
5
Set aside.
6
On a roasting pan place roma tomatoes and garlic, roast at 450 degrees F until skin becomes blackened and garlic is soft, about 8 minutes.
7
Keep on eye on garlic as it softens quicker than tomatoes.
8
In a blender place cooked beans, tomatoes, garlic and chiles.
9
Blend until smooth.
10
If the mixture is too thick add the water a little at time to help move it along.
11
In a large saute pan on medium heat add olive oil.
12
When oil has heated add mushrooms and saute until tender about 5 minutes.
13
Then, add blended bean puree and crema Mexican or heavy whipping cream.
14
Stir to combine and cook until sauce is warm.
15
Season to taste with salt and pepper.
16
Combine sauce with cooked pasta and garnish with cilantro and queso fresco.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Fettuccini Noodles, 2 whole Ancho Chiles, 3 whole Tomatoes, 2 cloves Garlic, Whole, Un Peeled, and more.

Yes, Ancho Chile Bean Sauce with Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancho Chile Bean Sauce with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions