Soak the beans in 3 glasses of water overnight. Or pour the beans in a medium saucepan about 5cm water, cover and bring to a boil. Remove from heat and leave for 1 hour. Place the beans in a colander and set aside.
Heat a small skillet over high heat. Fry the chili on both sides until brown, about 1 minute. Place the chili in a small bowl, add 2/3 cup hot water, cover and let stand for 10 minutes. Cut the chili in half and remove the seeds and stems. Place the pulp in a food processor bowl and beat until smooth.
Heat a medium saucepan over medium heat. Add olive oil. Add onion, 3/4 garlic and cumin. Cover and cook until soft and pale brown, about 15 minutes. Add chili puree and fry for 2 minutes. Add chicken stock and beans. Cover and cook until beans are tender, about 1 1/2 hours. If the beans feel dry, add another 1/2 cup of hot water.
In a large bowl, stir together the tomatoes, remaining garlic, basil, salt, pepper and vinegar. Let stand for 5 minutes. Stir half of the tomato mixture into the bean mixture. Cover and simmer for 1 minute.
Divide the roast into 6 plates. Add remaining tomato mixture and serve.
Purpose: For dinner
Main Ingredient: Vegetables / Legumes / Beans / Tomato
Dish: Hot dishes / Roast
Cuisine geography: Mexican
- Black Beans - 1 3/4 Cups (dried)
- Chile - 3 Pieces
- Olive oil - 2 tbsp. spoons
- Bulbs - 2 Pieces
- Garlic - 8 Cloves
- Ground cumin - 4 Teaspoons
- Tomatoes - 900 Grams
- Salt - 1 1/2 Teaspoons
- Freshly ground black pepper - 1/4 teaspoon
- Balsamic vinegar - 2 Tbsp. spoons