These have become our favorite beans to accompany Latin American meals. I recently made them for a class I taught with Ana Maria from Guatemala and got the coveted thumbs up.
1 tablespoons canola oil
1 onion, chopped
2 large poblano chiles, seeded and chopped
4 cloves garlic, smashed
2 guajillo chiles, soaked, seeded and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cinnamon
2 teaspoons oregano
2 teaspoons ground ancho chile
1-1/2 cups black beans, rinsed and soaked overnight (or fast-soaked in a pressure cooker)
Generous hit of sea salt
1 cup vegetable or chicken broth
2 cups water
Heat canola oil over medium high heat in a large, heavy-bottomed pot. Add onion, poblano and garlic and sauté for 15 minutes, stirring frequently, until deep golden brown. Add guajillo chile and spices and sauté for 1 minute, until fragrant.
Add beans, salt, water and chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 1-1/2, until beans are very tender.
Using a potato masher, mash the beans until there’s a mix of whole beans and creamy mashed beans.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
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