Two of my favorite words, "naked" and "chili".
Get hot!
Title: Naked Chiles Stuffed W/Black Beans W/Chipotle Cream
Yield: 6 Servings
Ingredients
: ***chiles***
1 6 fresh long green chiles
: (anaheim or new
: mexico type)
: ***black bean filling***
Instructions
1 lb black beans -- rinsed
1/2 onion -- chopped
2 cloves garlic -- minced
1 sprig epazote (optional but
: traditional)
1 chipotle chile en adobo --
: from can
1 and 1/2 teaspoons salt --
: added last 10
: minutes
: ***CHIPOTLE CREAM***
1 c sour cream
2 -3 tablespoons milk
1 ts mashed chipotle chile en
: adobo or dried -- powdered
~- chipotle
1. Blister and char the green chiles according to your favorite
method. Steam in plastic bag for fifteen minutes. Remove skins. Slit
chiles down the sides and remove seeds. Leave stems intact. You can
do this while the beans are cooking. Refrigerate the chiles until
they are needed.
2. Rinse beans in colander and pick over for stones. Place in
four-quart pot and cover with water. Bring to boil and simmer for
three min- utes. Allow beans to steep for at least two hours.
3. Add the onion, garlic, epazote, and chipotle chile to the bean pot.
Simmer for about one and a half hours. Because of the presoaking
method, these beans will cook faster. Taste for seasoning. Add salt.
4. While the beans are cooking, make the chipotle cream. Thin out the
sour cream with the milk and stir in the chipotle. I prefer to use
the dried chipotle (see Resources), pulverizing it in a mortar. The
dried chile is not as over- powering as the chipotle en adobo.
5. When ready to serve place about one-fourth cup black beans drained
of excess liquid, in each green chile. Arrange on a heat-proof
platter and place in a preheated 350 degree oven for ten minutes just
to warm. You may serve each chile in a pool of chipotle cream or pour
some of the cream over the top. Sprinkle the cream with a little
dusting of mild chile powder or sweet paprika for color. This is a
good treat for vegetarians but meat-eaters have been known to eat
many of these.
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