Pickled Black Beans
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 cups dried black beans
2 large onions, sliced
1/2 cup red wine vinegar
1/2 pound ham
3 Tbsp. olive oil
1/8 tsp. annatto powder
3 cloves garlic, finely chopped
1-1/2 tsp. cumin
2 medium ancho chiles, ground
salt and pepper, to taste
2 medium hard-boiled egg
1/2 cup pitted black olives
Cook the beans in lightly salted water for about 1 hour. While the beans are cooking, bring another pot of salted water to a boil. Add the onions and as soon as they reboil, drain them completely and combine in a small bowl with vinegar. Cut the ham into pieces.
Heat the oil in a large skillet and add the annatto power, ham, garlic, chiles and cumin. Cook for 3 minutes, then add the well drained beans, onions and enough of the vinegar to keep it moist. It may be necessary to add it all. Cook and stir the beans for serveral minutes, then serve garnished with the chopped eggs and olives.
Recipe from “South American Cooking”.