Yield: 15 cups Prep 40 mins Cook 1 hr 30 mins Stand 8 hrs
- 1 1/2 cups dry black beans
- 2 dried pasilla or ancho chiles
- 1 7 ounce can chipotle chiles in adobo*
- 1 tablespoon vegetable oil
- 3 cups chopped onions
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 2 whole serrano chiles
- 1 14 ounce can tomatoes, chopped
- 1 tablespoon salt
- 1 10 ounce package frozen lima beans
- Plain yogurt
- Lime wedges
- 1 1/2 cups dry small red beans
- 1 large butternut squash, peeled and cut into 3/4-inch dice (5 cups)
- Flour tortillas
1. Soak beans in water to cover by 2 inches in large saucepan overnight. Drain.
2. Heat cast-iron skillet over medium-low heat. Remove stems and seeds from pasilla chiles. Toast chiles, turning, until fragrant and pliable, 2 minutes. Transfer to blender with 1/2 cup boiling water; puree. Set aside. Puree chipotles in adobo in clean blender until smooth. Reserve 2 tablespoons; refrigerate remaining for other use.
3. Heat oil in large Dutch oven over medium-high heat. Add onions and bell peppers; cook 10 minutes. Stir in cumin, garlic, and serrano chiles; cook 30 seconds. Add drained beans, pasilla puree, reserved chipotle-in-adobo puree, and 6-1/2 cups water. Bring to boil; reduce heat. Cover and simmer until almost tender, 1 hour.
4. Stir in tomatoes and their liquid, squash, and salt. Return to boil; reduce heat. Cover and cook 10 minutes. Add lima beans and cook 20 minutes more. Remove serrano chiles. Serve with dollops of yogurt, lime wedges, and tortillas. Makes 15 cups.
- Chipotle chiles in adobo and dried chiles are available at many large supermarkets or Mexican markets.
- Fat, total(g)3,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet
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