I'm in the advanced stages of pregnancy brain here. I start things and forget them. I buy things and don't want them. I stand in front of the pantry and forget what I'm there for. (I've also screwed up the directions to dr's offices my husband is trying to drive me to and forgotten on several occasions that I am, in fact, pregnant.) Needless to say, things are a little our of hand in my normally organized world.
As such, I'm on a bit of a campaign to use up some of the dry stock in my pantry before I enter another grocery store (I do hereby solemnly swear).
I found this recipe somewhere online (because, yes, I forgot to write it down) and cooked it up tonight for dinner. I think it's a keeper....and by putting it on my blog, I don't have to worry about losing the scrap of paper I jotted it down on.
This recipe uses dried black beans so if you are also using dried beans, you will need to soak your beans over night and rinse them before cooking to soft for this recipe. If you are using canned beans, be sure to rinse them first before adding them to the recipe. I'm going to proceed using the dried bean method.
This recipe yielded enough for 4-5 main portions, so if you have a larger crew, it doubles easily.
Prep 1/2 pound of dried black beans according to directions. (I did this ahead of time in the morning which shortened the time I needed to make the actual meal).
In a large skillet:
3-4 Tbs olive oil
1/2 medium onion, chopped fine
3 cloves of garlic, chopped fine (or a heaping Tbs of minced from a jar)
3 ancho chilies in sauce, finely chopped (if you like spicy, add another but this has some good heat)
Saute these ingredients over medium heat until the onions are soft. If you want a main dish, this is a good time to add in a pound of sliced sausage of your choice. If you want vegetarian or a side dish from this, skip that step and move on.
Add 1 cup of water and stir in:
1 bullion cube of your choice-chicken, ham or veggie
Salt and pepper to taste
1/2 tsp ground cumin
1/2 tsp dried oregano
1 bay leaf
A pinch of sugar
All the cooked beans.
Stir everything together and simmer over a medium low heat; if it seems the moisture is cooking off too fast, add more water. Cover and simmer for 30 minutes. Using a fork or potato masher, mash some of the beans to create a thicker consistency.
2 tsp of vinegar (any kind seems fine)
1 Tbs dry white wine
Cover and simmer for another 15 minutes.
Remember to remove the bay leaf before serving over rice.
I served this with a big bowl of fruit salad and Thing 1 and Thing 2 took turns eating the beans and then the fruit to cool their baby tongues from the spicy, which was just funny to watch. The important thing is, though, that they ate it.