Yield: 4 servings
|1½ cup||Dried black beans|
|¾ cup||Dried mushrooms such as porcini|
|2 \N||Dried chipotle chilies|
|1 large||Onion(s), chopped|
|\N \N||Thinly sliced scallions|
|\N \N||Minced red chilies|
|8 \N||Thyme sprigs or|
|1 teaspoon||Dried thyme|
|2 \N||Bay leaves|
|\N \N||Salt and pepper|
|\N \N||Hot sauce for serving|
1. Put beans in large bowl, cover with cold water and let soak overnight at room temperature.
2. Put dried mushrooms and chilies in a bowl, add 2 cups of hot water, cover and set aside to soften for about 30 minutes.
3. Remove chipotles from water, trim off tops, and halve chilies lengthwise. Scrape out seeds and cut chipotles into «inch pieces.
Rinse the mushrooms in their soaking liquid and transfer to paper towels to drain. Coarsely chop mushrooms, discarding any tough bits.
Reserve soaking liquid.
4. Drain beans and put them in a large saucepan. Cover with 10 cups of water and add chipotles and mushrooms. Pour in their reserved soaking liquid, stopping before you reach the grit at the bottom. Add onion, thyme and bay leaves and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until the beans are very tender, but still intact, 3-5 hours. Add water to the pan as needed if the beans begin to look dry. 5. Discard thyme sprigs and bay leaves. Season beans with salt and pepper. Transfer to plates or a bowl and garnish with scallions and chilies. Pass hot sauce if desired.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95