Description
What do you get when you combine fresh greens, black beans, and red chile sauce? Mexican Beans and Greens! And is it ever delicious!
Ingredients
Units
Scale
- 3-4 dried ancho chile pods
- 3 cloves garlic
- 1 tsp mexican oregano
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1/2 tsp salt
- 8 cups chopped swiss chard or kale (loosely packed)
- (2) 15-ounce cans of black beans (preferably no salt added)
Instructions
- Heat chiles in a 250° F oven for 5 minutes to soften
- Discard stems and seeds, place the chiles in a bowl, and cover with hot water. Use a small bowl if needed to keep chiles submerged
- Allow chiles to rehydrate for 30 minutes
- Meanwhile, remove any thick stems from the kale or chard, roll the leaves up like a cigar, and cut them into 1/2" strips. Two store-bought bunches of greens are approximately 8 cups chopped
- Reserving the soaking liquid, remove the chiles and place them into a blender
- Add the garlic, pepper, cumin, oregano, and 1/2 cup of the reserved soaking water. Note: taste the water - if it is bitter then discard it and use fresh water
- Blend until smooth
- Preheat a large skillet on med-high heat
- Add the chile puree and cook it until it is the consistency of tomato paste - about 5 minutes
- Add the remaining 1 1/2 cups of water. Mix, and simmer until smooth and bubbly - about 10 minutes
- Add the greens and stir them into the chile sauce
- Cover and simmer for about 10 minutes until the greens have wilted
- Stir in the beans. If using no salt added - no need to drain
- Heat until thick and bubbly and serve over rice, polenta, or corn tortillas
Keywords: mexican black beans and green, rec hill sauce