Black Beans With Mexican Beer

Black Beans With Mexican Beer

From Chow.com

2 cups dried black beans
1 medium white onion
2 dried ancho chiles
1 small celery stalk, halved
1 small carrot, peeled and halved
2 garlic cloves, peeled
2 bay leaves
1 Tbsp. whole dried cumin seed
1 tsp. whole dried coriander seed
1 serrano pepper, coarsely chopped
1 medium ripe tomato, coarsely chopped
2 tsp. dried oregano
1 12-oz. bottle Mexican beer
1 tsp. salt
1/4 cup canola oil
1/2 cup chopped fresh cilantro
Juice of 1 lime

• Sift through the beans and remove any broken ones or stones. Place the beans in a large nonreactive bowl and cover with at least 3 inches of cold water. Allow to soak overnight or for at least 8 hours.
• Drain the beans in a colander. Place in a large saucepan and cover with at least 2 inches of cold water.
• Heat the oven to 400°F. Peel the onion and halve it lengthwise. Leave one half whole; coarsely chop the other half and set it aside for the seasoning paste.
• Remove the stems from the ancho chiles and slit them open to remove the seeds. Place the chiles on a baking sheet and toast in the oven for 1 to 2 minutes, or until crisp and fragrant. Remove from the oven and place in a small bowl. Cover with very hot water and allow to soak for at least 15 minutes, or until soft and pliable.
• Place the onion half, celery, carrot, garlic cloves, and bay leaves into the pot containing the beans. Bring to a boil over high heat, then reduce the heat and gently simmer until the beans are almost completely tender but still a little firm in the center, about 30 minutes. (Note: The beans should not be completely done, as they will cook for another 20 minutes with the spices and beer.) Season well with salt and remove from the heat.
• Heat a small sauté pan over medium-high heat. Add the cumin and coriander seed and lightly toast until fragrant. Remove from the pan and set aside.
• Remove the ancho chiles from the soaking water and coarsely chop. Combine with the reserved chopped onion, the serrano pepper, tomato, oregano, 1/4 cup of the beer, salt, and toasted cumin and coriander seed in a blender and process until smooth.
• Strain the beans and discard the onion half, celery, carrot, garlic cloves, and bay leaves. Place about 1 cup of the cooked beans in a small mixing bowl and use a potato masher or the back of a fork to crush coarsely.
• Heat the oil in a large, heavy pot over medium-high heat. When it is smoking hot, add the puréed mixture and fry for 3 minutes or until fragrant, stirring occasionally with a wooden spoon. Mix in the crushed and whole beans and the rest of the beer.
• Simmer uncovered for 20 minutes. Stir in the chopped cilantro and the lime juice. Season with salt.

Makes 8 servings