...where
music shares center stage with mankind's consuming passion 
HILDEGARD BEHRENS
in FANFAIRE
EMAIL THIS PAGE!
WHERE TO DINE:
VIDEO
AUDIOFILES
AUDIENCE ETIQUETTE
MUSICPLANNER
PRESS ROOM
NEW RELEASES
FOOD & MUSIC
SITE MAP
FanFaire's all-new
AMAZON aSTORE
USA
UK
DE
FR
Buy sheet music
SIGN UP:
EMAIL UPDATE
GIVEAWAY!
STORE
Opera News QUIZ
Rough Guide QUIZ
BACK TO TOP
|
 |
||||
Passed on to her by a friend, this fiery recipe has since become a
favorite.
|
|||||
| Wash the beans, then soak
in 2 quarts water for 8 or
morehours;
changing the water a few times. Drain and place in an 8-quart saucepan.
Add the ancho and chipotle peppers, bay leaf, and 5 1/2 quarts of
cold water. Bring to a boil, stirring frequently. Reduce heat to moderate
and simmer 1 1/2 hours, with occasional stirring. Over high heat saute onions, habanero and jalapeno chili peppers, garlic, cumin, and coriander in olive oil for 5 to 7 minutes, stirring frequently. Add 2 cups of the bean cooking liquid and cook for about 3 minutes, stirring until somewhat thick. Remove from heat, add 2 more cups of bean cooking liquid and cool. Puree the onion-chili mixture until smooth. Add to the beans and mix well. Cook for another 45 minutes or more, stirring occasionally, until beans are tender, adding more water if needed. Season with salt and pepper. Add cilantro as garnish and serve. If too fiery for your palate, modulate the "heat" by reducing the amount of habanero peppers. Great with chips, buttered hot rolls, tortillas, or quesadillas... and a glass of ice-cold beer! Makes about 8 servings. |
|||||
| HOME | NEW RELEASES | FOOD & MUSIC | GIVEAWAY! | EMAIL UPDATE | SITE MAP | VIDEO |
Design and Original Content: FanFaire LLC © 1997-2008. All rights
reserved.
