When I was looking at Madhur Jaffrey's World Vegetarian cook book, for some new recipes to cook with Pinto beans, I came across her Tex-Mex style Stew(thick sauce) with beans and Ancho Chiles. The minute saw the title, I just knew this was going to be our side dish for our dinner tonight.
The recipe I am posting today is the adapted version for Madhur Jaffrey's recipe. I have just kept the Pinto beans and Chile sauce as main ingredient from her recipe and added North Indian Garam Masala powder to make it more like Indian Taste, to go with Chapthis.
Recipe Adapted from Madhur Jaffrey's World Vegetarian Cook Book.
Pinto Beans - 1 cup (cleaned, washed, soaked and cooked)
*Red beans, kidneys beans/Rajma can be used instead
Vegetables I have used :
- Onion, Tomato - 1 medium size (chop/ cut finely)
- Ginger - 1 tbsp (grated or finely chopped)
- Few cilantro/coriander leaves for garnish
- Few fresh slices for Lime and Red Onions for sides
Cumin/Jeera powder - 1tsp
Garam Masala - 2 tsp
Red Chile powder - 1 tsp ( optional, use only if required)
For Ancho Chile Sauce :
1 big Chile - I used Mexican Ancho Chile (Substitute with any mild, dried chilies) .
1. Ancho Chiles are very mild in their spice level, so add according to your desired spice level.
2.First soak the Chiles in hot water for 20 mis or until the Chiles are cool enough to handle.
3. Then blend/grind Chile with soaked water to smooth sauce.
4.This yields about a cup of Chile sauce. Keep the sauce ready and use as required.( I have used the whole batch for the dish).
Preparing the Dish.
- Clean the beans, wash and soak in water for at least 6 hrs or overnight. When ready cook with just enough water ( i use pressure cooker) and cook till just soft, make sure not to make it mushy.
- Make the Chile sauce and keep it ready .Please refer the method mentioned above for making Chile sauce.
- Heat oil, when hot add grated ginger, chopped onions and tomatoes and cook till soft about 5-7 Min's on medium high heat.
- The add the Chile sauce, spices mentioned above. Mix well let it all cook for 5 more minutes until the sauce is bit cooked through.
- Now add cooked beans, add more water if required. Now adjust salt and spices, taste and add more if required. Mix well and let it cook for 20-30 Min's on medium heat.
- Keep stirring in between. Mash few beans so it gives nice consistency to the sauce. When all the flavors have come together and the sauce has come to the desired thickness. Now switch off.
- Let it sit for few minutes before serving. Sprinkle fresh cilantro leaves. Serve warm with rice or rotis.
We had with some whole wheat Chapathis and few slice of onions and lime. Enjoy !
I am sending this to MLLA # 22 hosted by Ruchikacooks which was created by Susan.