Pinto Beans With Chiles - cooking recipe

Ingredients

2 dried ancho chiles, stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Preparation

Place chiles in bowl.
Pour 2 cups boiling water over them.
Let soak until chiles are soft, about 20 minutes.
Strain, reserving 1/2 cup soaking liquid.
Seed chiles.
Place in food processor.
Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
Heat oil in large pot over medium-high heat.
Add chile puree; stir until slightly thickened, about 4 minutes.
Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
Bring to boil. Reduce heat; simmer 10 minutes.
Season with salt and pepper to taste.