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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: crazyfox
Servings: 8
1 pound dried black beans
1 tablespoon whole cumin seeds
½ teaspoon cayenne
2 teaspoons paprika
1 tablespoon dried oregano leaves, preferably Mexican
1 small pasilla chili
2 tablespoons olive oil
1 large yellow onion, chopped
1 teaspoon salt, plus more to taste
1 chipotle chili, chopped
4 cloves garlic, chopped
4 large ripe tomatoes, peeled, seeded and chopped
1 medium bell pepper, seeded and chopped — your preference on color
1 bay leaf
1 pound sirloin steak
½ cup chopped cilantro
Sort through the beans and discard any stones. Rinse well. Soak overnight.
Toast the cumin seeds, cayenne, paprika, and oregano lightly in a large dry skillet over a medium flame. Do not let them burn. Remove and set aside.
Remove the stem, seeds, and veins from the pasilla chili and grind the chili to a powder in a spice grinder or blender.
Heat the oil in the same skillet and sauté the onion till softened. Add 1 teaspoon salt and the chipotle chili, ground pasilla chili, toasted spices, garlic, tomatoes, and bell pepper and cook together for about 15 minutes.
Drain the beans and place them in a large pot. Add the contents of the skillet and the bay leaf. Add water to cover by 2 to 3 inches. Bring to a boil, reduce the heat, and simmer until the beans are soft, 1½ to 3 hours. When the beans are cooked, season to taste with salt.
Grill the steak, cut it into cubes, and stir into the beans along with the cilantro.
Note:
You can omit the soaking/cooking of the beans and substitute canned black beans if you are in a hurry.