Adzuki Beans with Chiles

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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.

Beans:

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.

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