Monday, April 11, 2011

Adzuki Beans with Chiles

sense of home

Adzuki Beans with Chiles
~adapted from Bon Appetit, April 2008~
4 servings

2 dried ancho chiles, stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups cooked adzuki beans or 2 15-ounce cans aduki beans, rinsed, drained
1 1/2 cup chicken stock
2 bay leaves
1/4 teaspoon ground black pepper

Cooking Adzuki beans from the dried state:
Place 1 1/8 cups dried beans in a large pot, cover with ample water and soak over night.  Rinse and drain thoroughly. Place the beans back in the large pot and add 3 1/2 cups of water, cover and bring to a boil, reduce heat to low and simmer for 45 minutes (2 hours if the beans have not been soaked).

Chile Sauce:
Place chiles in a bowl, pour 2 cups boiling water over them, and soak about 20 minutes until chiles are soft.  Strain, reserving 1/2 cup of the soaking liquid.  Remove seeds from chiles, place them in a food processor along with the onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree.  Note: This may be done up to 2 days ahead, covered and chilled.

Heat oil in a large pot or pan over medium-high heat.  Add chile puree; stir until slightly thickened, about 5 minutes.  Add beans, broth, bay leaves and black pepper.  Bring to boil.  Reduce heat; simmer for 10 minutes.  Season with additional salt and pepper, if needed.