Prepare to embark on a mouthwatering journey that celebrates not just incredible flavors, but also a legacy of social justice and cultural heritage. This Ancho Chile Bean Sauce is more than a recipe—it's a tribute to Cesar Chavez's passion for farmworkers' rights and the rich culinary traditions of Mexican cuisine. With its smoky, robust flavors and soul-warming comfort, this dish promises to transport you to a world where every bite tells a story of resilience, community, and deliciousness.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup dried black beans, soaked overnight
- 2 dried ancho chiles, seeded and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Drain and rinse the black beans that have been soaked overnight, ensuring they are clean and ready for cooking.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Carefully add the dried ancho chiles to the pot, stirring them into the onion and garlic mixture to toast and activate their rich, smoky flavor for about 1 minute.
- Pour in the vegetable broth and add the soaked black beans. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Cover the pot and let the beans cook slowly, stirring occasionally, for approximately 15-20 minutes or until the beans are tender but not mushy.
- Season with salt and pepper to taste, adjusting the seasoning as needed to enhance the depth of the ancho chile and bean flavors.
- Once beans are fully cooked, use a potato masher or the back of a spoon to partially mash some beans, creating a rustic, slightly thickened sauce consistency.
- Remove from heat and let the bean sauce rest for 5 minutes to allow flavors to meld together before serving.
Tips
- Soak beans overnight for the most tender, creamy texture. If you're short on time, use a quick-soak method or canned beans.
- Toast the ancho chiles briefly to enhance their deep, smoky flavor—but be careful not to burn them.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Stir occasionally during cooking to prevent beans from sticking to the bottom.
- For a richer flavor, consider adding a splash of Mexican beer or a pinch of cumin.
- If the sauce becomes too thick, add a little more vegetable broth to reach your desired consistency.
- This sauce tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
