Spicy 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. Suggested Use: 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.
1/2 cup water
1/4 to 1/2 tsp. crushed red pepper
1/8 tsp. salt
1/8 tsp. black pepper
1 (15 oz) can black beans, undrained
1 dried ancho chile (about 1 oz), seeded
1/2 tsp. margarine or butter
2/3 cup chopped onion
1 garlic clove, minced
1/3 cup thinly sliced green onions
Combine the first 6 ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Discard the ancho.
Melt margarine in a nonstick skillet coated with cooking spray over medium-high heat and add the chopped onion and garlic. Saute for 5 minutes or until onion begins to brown. Add the onion mixture to the beans and stir in green onions.
NOTE: This dish can easily be used as a chip dip or enchilada stuffing as well as a side dish.
Recipe from Cooking Light Magazine.