Ingredients: |
Ingredients: Various hot chiles, whole, dried (habanero, jalapeno, chile de arbol, puya, chipotle morita)
One onion
Four cloves garlic
Olive oil
Black beans
Tomato sauce
Rice
Corn tortillas
Sour cream and cilantro (optional)
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Directions: |
Directions:Steps
Chop onion and garlic and put on low heat in large pan with olive oil.
Take the dried chiles, remove tops, shake out seeds. Save seeds to the side. Chop dried peppers into medium sized chunks (they will be dry and may just shatter). Place all dried peppers into grinder and grind until a fine powder. Place powder in a jar. Warning: do not inhale the dust from the grinding and do not touch your eyes while grinding. Take a slight taste of the chile powder mix after grinding. If not hot enough, grind up a few of the seeds and add powder to existing chili powder. This is likely not needed unless you are a hot pepper freak.
Place desired amount of rice in pan, 2 to 1 ratio rice to water. Add dash of salt. Bring rice and water to boil. Immediately upon boiling, turn to lowest heat and cover until done.
While rice is cooking, add desired amount of black beans to onion and garlic in pan. Usually about a cup of beans per person is enough. Stir thoroughly and let beans soak up onion and garlic flavour.
Add about ¼ teaspoon of hot powder per time. It is easy to overspice. After adding first ¼ teaspoon, stir powder into beans and let sit for about a minute.
Add one 14 oz can of tomato sauce to the pan. Stir in slowly. Allow to heat up.
Check the rice!
After bean mixture in pan has warmed up with the tomato sauce, taste a few beans, purely for the spice factor. Allow it to sit on your tongue for a few seconds. If not hot enough, add spice in small dashes only. Stir in, test again. It’s likely that the first ¼ teaspoon will be enough.
Once it has the desired spice level allow to simmer. If it gets too gluey, add a bit of water every now and then, ¼ cup at a time.
Check rice again!
While the beans are simmering, toast the desired number of corn tortillas (if possible) so that they are lightly browned.
Once the tortillas are done, serve the beans over mounded rice.
Cilantro can be applied if desired. Some also like a bit of sour cream on top. If it’s too hot and spicy, add either some sour cream or plain yogurt to the top.
This dish must be served with multiple cold beers. |
This recipe for Curt's (Full of) Mexican Beans is from