Pinto Beans With Chiles

• 2 dried ancho chiles, stemmed
• 2 cups boiling water
• 1 medium onion, chopped
• 1 garlic clove, peeled
• 2 teaspoons cumin seeds
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 1/2 cups low sodium chicken broth
• 2 bay leaves
• 1/4 teaspoon ground black pepper

1. Place chiles in bowl.
2. Pour 2 cups boiling water over them.
3. Let soak until chiles are soft, about 20 minutes.
4. Strain, reserving 1/2 cup soaking liquid.
5. Seed chiles.
6. Place in food processor.
7. Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
8. Heat oil in large pot over medium-high heat.
9. Add chile puree; stir until slightly thickened, about 4 minutes.
10. Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
11. Bring to boil. Reduce heat; simmer 10 minutes.
12. Season with salt and pepper to taste.

ancho chiles, boiling water, onion, garlic, cumin seeds, salt, olive oil, pinto beans, chicken broth, bay leaves, ground black pepper

Taken from www.food.com/recipe/pinto-beans-with-chiles-295255 (may not work)