Pinto Beans With Chiles Recipe

Name: Pinto Beans With Chiles
Yield: 4 servings
Cuisine: American
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 and drained; 1 1/2 cups low sodium chicken broth; 2 bay leaves; 1/4 teaspoon ground black pepper

Servings: persons

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 and drained
1 1/2 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

1
Place chiles in bowl.
2
Pour 2 cups boiling water over them.
3
Let soak until chiles are soft, about 20 minutes.
4
Strain, reserving 1/2 cup soaking liquid.
5
Seed chiles.
6
Place in food processor.
7
Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
8
Heat oil in large pot over medium-high heat.
9
Add chile puree; stir until slightly thickened, about 4 minutes.
10
Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
11
Bring to boil. Reduce heat; simmer 10 minutes.
12
Season with salt and pepper to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 dried ancho chiles, stemmed, 2 cups boiling water, 1 medium onion, chopped, 1 garlic clove, peeled, and more.

Yes, Pinto Beans With Chiles falls under the Soups & Stews 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.

Pinto Beans With Chiles

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