Year of the Bean

This time, spicy!

Ingredients

• 200g Rancho Gordo Yellow Eye Beans
• 150g Rancho Gordo Midnight Black Beans
• 150g Vermont Bean Crafters Krimson Beans
• 1 c. crushed tomato
• 1 onion, chopped small
• 1-2 roasted red peppers
• 2 mesquite smoked poblano peppers
• 2 New Mexico Hatch chili peppers
• 1 ancho chili pepper
• 1 pickled serrano pepper, chopped fine
• 3 clovers garlic

Procedure

1. Cook beans separately – cover with 2″ of water, raise to boil for 5 minutes, lower to simmer, cook until soft, then add salt
2. Rehydrate dry peppers with hot water; reserve water, and chop peppers roughly
3. Put rehydrated peppers in food processor and blend; then add roasted red pepper and a bit of their oil, serrano pepper, and garlic. Blend until it’s a paste, adding the pepper water as needed.
4. Heat a large heavy-bottomed pot over medium, and add oil
5. Add onions and cook until nicely browned, sweating a bit at the beginning
6. Add crushed tomatoes, stir to combine, and cook uncovered until liquid is reduced
7. Add pepper paste, any remaining pepper water, and stir to combine. Cook 5-10 minutes as needed to reduce the liquid.
8. Add beans, raise to a boil, and then lower to a simmer. Cook until well-combined and beans are very soft, adding water as needed, and salt to taste