| Ingredients: 1 Tablespoon(s) lard 1 large chopped onion, white 1 Pint(s) tomato, cherry 5 dried chili, guajillo 1 Pound(s) dried beans, black 10 Clove(s) garlic 3 bay leaves 1 Teaspoon(s) anise seed 10 Cup(s) water |
Directions:
In a large soup pot, heat one tbl of lard until shimmering. Add onion, tomatoes, chilies and saute for about 5 minutes to get a little charring. Add black beans, garlic, bay leaves, anise seed, and water. Boil vigorously for 1.5 hours. The beans are done when they are no longer tough or crunchy. It is ok if some of them burst. Remove the bay leaves. Drain the beans in a strainer and reserve the liquid. Transfer the beans to a food processor and pulse a few times to combine. With the motor running, add 1.5 cup of the reserved bean liquid. In a nonstick pan, heat 2 tbl of lard. Add 5 cloves of minced garlic, 4 tsp of cumin, 4 tsp of coriander, 1 tbls of ancho chili powder, 1 tsp of dried oregano. Bloom the spices for 30 seconds. Reduce heat and add the pureed beans and cook for 8 to 10 minutes. Cook for another 5 to 7 minutes until the consistency is like mashed potatoes. Add another tbls of lard and serve. |