© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: crazyfox
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.
You can omit the soaking/cooking of the beans and substitute canned black beans if you are in a hurry.