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Black Bean Chilaquiles with Smoky Chipotle

A home-style Black Bean Chilaquiles with Smoky Chipotle made with Beans, Dried Black Beans, Chicken Broth, White Onion, and Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Beans
• 8 oz
• 6 cup
• 1/2
• 4
• 1/2 cup
• 2 tbsp
• 1 tsp
• 8 oz
• 1/2 cup
• 1/4 cup
• 1

Method (preview)

1. 1

   The Beans: Rinse the beans, then scoop into a medium (4 quart) pot.

2. 2

   Add 5 cups of the broth, onion, garlic and 1/4 cups cilantro.

3. 3

   Cut the chipotle chiles in half, scrape out the seeds (discard) and slice into thin strips.

4. 4

   Add 1/3 of the chiles and sauce to the beans (reserving the remainder).

5. 5

   Bring the beans to a boil, then simmer, partially covered, over medium to medium low heat until the beans are thoroughly tender, about 2 hours.

6. 6

   In batches in a food processor or loosely covered blender, puree the bean mixture with all the cooking liquid; transfer to a large (10- to 12-inch) skillet.

7. 7

   Stir in enough of the remaining broth or water to bring the bean sauce to the consistency of a thin cream soup.

8. 8

   Taste and season with salt, if it needs it.

9. 9

   The Chilaquiles: Bring the black bean sauce to a boil over medium heat.

10. 10

    Add the tortilla chips, 2 tablespoons cilantro and another third of the chipotle chiles and sauce.

11. 11

    Stir to coat the chips well, then rapidly boil over medium high heat, stirring frequently, until the chips have softened (but still retain a little chewiness) and the sauce has reduced to a medium consistency, 2 to 3 minutes for thinner chips and 4 to 5 minutes for thicker chips.

12. 12

    Scoop the chilaquiles onto a warm, deep serving platter (a 10-inch deep pie plate or small Mexican cazuela works well).

13. 13

    Drizzle with the cream, sprinkle with queso a�ejo and the remaining chipotles and sauce, dot with avocado and lastly, strew with remaining 2 tablespoons chopped cilantro.

14. 14

    Serve immediately.

15. 15

    Publication: Rick Bayless's Mexican Kitchen. Page 206.

16. 16

    Exported from A Cook's Books - Recipe Management for Macintosh.

17. 17

    Contributed to the FareShare Gazette by Sue; 22 July 2008. www.fareshare.net