In Mexico, scarlet runner beans are known as “ayocote beans,” and are often served in a deeply flavorful chile sauce – their meatiness offering the perfect compliment to the sauce’s richness. Try this bean-and-chile mixture as a vegetarian taco filling, or spoon it over rice for a complete vegetarian dish.
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Ingredients
Makes 2 to 4 servings
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1/2 Pound Scarlet Runner Beans
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1 De-Stemmed Ancho Chiles, seeded and coarsely chopped
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2 De-Stemmed Guajillo Chiles , seeded and coarsely chopped
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8 Cloves Garlic, unpeeled and roasted
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1 Small Onion, peeled and quartered
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1 Teaspoon Honey
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1/2 Teaspoon Ground Cumin
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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Crumbled Cotija Cheese, for garnish
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Fresh Cilantro, chopped, for garnish
Directions
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Place beans in bowl with three times their volume of water, and soak overnight. Drain beans and rinse.
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Transfer beans to Dutch oven or heavy pot, cover with water by 1 inch, and bring to a simmer over medium heat. Reduce heat and keep at a low simmer, covered, until beans begin to soften, about 1 hour.
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Meanwhile, place chiles in small bowl and add 1 cup boiling water. Soak for 20 minutes.
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Transfer chiles and soaking liquid to food processor. Add onion and garlic, and purée until smooth.
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Transfer chile purée to small skillet over medium-low heat. Bring to a simmer and cook, stirring often, until mellow and smoky, about 15 minutes. Add water if necessary while cooking to prevent sticking. Stir in honey, cumin, salt and black pepper.
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Add chile sauce and roasted garlic to cooked beans. Stir, cover and cook another 15 to 30 minutes over low heat. Beans should be nearly tender.
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Remove lid and increase heat to bring mixture to a boil. Cook, stirring often, until sauce is reduced and thickened. Taste and adjust seasonings if necessary.
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Serve garnished with crumbled cotija cheese and chopped cilantro.