Braised Chile-Spiced Short Ribs With Black Beans

• 1 pound dried black beans (about 2 1/4 cups)
• 8 cups water
• 1 Turkish or 1/2 California bay leaf
• 1 1/4 ounces dried ancho chiles (3 to 4 medium)
• 2 cups boiling-hot water
• 1 medium onion, chopped
• 3 garlic cloves, coarsely chopped
• 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon
• sauce
• 2 tablespoons tomato paste
• 2 tablespoons molasses (not robust or blackstrap)
• 1 teaspoon cumin seeds
• 3 whole cloves
• 2 1/3 cups cold water, divided
• 5 pounds beef short ribs
• 1 tablespoon vegetable oil
• 1/4 pound sliced bacon, chopped
• 1 (3-inch) cinnamon stick
• Accompaniments: chopped white or red onion; chopped cilantro

1. Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
2. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
3. Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
4. Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
5. Puree anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
6. Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
7. Preheat oven to 350u0b0F with rack in middle.
8. Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
9. Stir chile puree into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.
10. Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.
11. Serve short ribs with beans.

black beans, water, turkish, ancho chiles, boilinghot water, onion, garlic, chipotles, sauce, tomato paste, molasses, cumin seeds, cloves, cold water, vegetable oil, bacon, cinnamon stick, chopped white

Taken from www.epicurious.com/recipes/food/views/braised-chile-spiced-short-ribs-with-black-beans-351293 (may not work)