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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mark Miller, The Great Salsa Book reprinted in "Vegetarian Gourmet", Summer 1995
¾ c Pinto beans, dried
1 teaspoon Salt
3 Arbol chiles, with seeds
3 Pasilla chiles, seeded
2 jalapeño chiles, for garnish
2 chipotle chiles
⅓ Onion, diced
½ c Olive oil
2 garlic cloves, roasted
2 Roma tomatoes, blackened
¾ c Dark beer
1 tablespoon Peanut oil
1 teaspoon Cider vinegar
Wash and drain beans, place in a large pot and cover with water. Cook until soft, about 1 ½ hours, but it make take up to 2 hours. Drain and transfer to a mixing bowl. Add the salt.
Toast the arbol and pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain and set aside.
Roast and peel jalapeño chiles, seed, dice and set aside.
Heat olive oil and sauté the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeño chiles), garlic, tomatoes, beer and purée. In a wok or large skillet, heat peanut oil until smoking hot and add the purée. Re-fry until reduced and thickened, this will take about 5 minutes. Transfer ¾ of this re-fried mixture to a mixing bowl and add beans and cider vinegar. Garnish with jalapeño.