Rio Zape Beans With Toasted Chile Sauce Recipe

Name: Rio Zape Beans With Toasted Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried Rio Zape beans rinsed, or substitute black or anasazi beans; 5 dried chiles (for mild spiciness use 2 anchos and 3 negros, for a little more heat, substitute in some guajillos); 6 sun dried tomato halves (not in oil); 5 cloves garlic; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1 teaspoon unsweetened cocoa powder; 1/2 teaspoon cinnamon; 3 tablespoons neutral oil such as grape seed; 5 cups water; sour cream for serving; cilantro for serving

Servings: persons

1 pound dried Rio Zape beans rinsed, or substitute black or anasazi beans
5 dried chiles (for mild spiciness use 2 anchos and 3 negros, for a little more heat, substitute in some guajillos)
6 sun dried tomato halves (not in oil)
5 cloves garlic
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon unsweetened cocoa powder
1/2 teaspoon cinnamon
3 tablespoons neutral oil such as grape seed
5 cups water
sour cream for serving
cilantro for serving

1
Heat a skillet and toast the chiles about one minute on each side until they puff up and become fragrant. Also heat the garlic cloves until they start to blacken. Meanwhile remove the stems and seeds from the chiles and immerse them in 2 cups hot water, along with the sun dried tomatoes. When the garlic cloves are done, peel them and put them in a blender. Toast the cumin and fennel seeds in the skillet for about one minute and add these to the blender, along with the cinnamon and cocoa powder. Spoon in the softened chiles and tomatoes. Add one cup of the soaking liquid, strained. Blend until you have a smooth paste.
2
Heat oil in a pan and add the chile paste. Cook, stirring for about 5 minutes until it has darkened in color and become very fragrant. Rinse the blender jar with the remaining soaking liquid and add to pan. If using, transfer to your slow cooker. Add the beans and 3 more cups of water. Cook on high for 4 to 6 hours (the cooking time will depend on the dryness of the beans and the slow cooker model). When the beans are soft, add salt to taste.
3
Serve with a dollop of sour cream and sprigs of cilantro.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound dried Rio Zape beans rinsed, or substitute black or anasazi beans, 5 dried chiles (for mild spiciness use 2 anchos and 3 negros, for a little more heat, substitute in some guajillos), 6 sun dried tomato halves (not in oil), 5 cloves garlic, and more.

Yes, Rio Zape Beans With Toasted Chile Sauce 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.

Rio Zape Beans With Toasted Chile Sauce

How did you like this recipe?

Frequently Asked Questions