Serves 6-8
Ingredients
- 1 ¼ cups dried pinto beans
- 1 large or 2 small dried ancho chiles
- 1 dried guajillo chile (or substitute pasilla or more ancho)
- 12-ounce bottle of beer, divided
- 1 very large white (or yellow) onion, thickly sliced
- 4 fresh serrano peppers (or substitute jalapeños)
- 2 tablespoons canola or high-oleic safflower oil
- 4 cloves garlic
- 1 large stalk celery, diced
- 2 medium green bell peppers, chopped
- 1 tablespoon cumin
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano leaves, preferably Mexican
- 1 package chicken-style seitan, well chopped (or substitute regular seitan)
- 1 4-ounce can chopped fire-roasted green chiles, preferably Hatch
- 1 chipotle pepper (from canned chipotles in adobo), minced
- 2 ½ cups crushed tomatoes (about ¾ of a 28-ounce can)
- ½ teaspoon salt
- 1 ½ cups reserved bean cooking liquid
- ½ ounce bittersweet chocolate
- Fat-free sour cream and chopped red onions, for garnish
Directions
- Soak the beans, or use the quick-soak method. Drain, cover well with fresh cold water in a saucepan. Bring to a boil, reduce heat and simmer until tender, about 1 hour. Drain, reserving cooking liquid.
- Heat a cast-iron pan until very hot. Add the dried chiles and press down with a spatula and cook until the peppers begin to soften and are beginning to blacken, about 1 minute. Remove from pan, cut off the stems and shake out the seeds.
- Tear the chiles into pieces and place in a blender along with 1 cup of the beer, and purée until smooth.
- Reheat the cast-iron pan over high heat and add the onion slices and serrano peppers. Cook for about 10 minutes, turning the onions once, until they are well charred and soft.
- Remove the onions and chop. Cut the stems off the serranos and chop. (For a milder dish, slice the peppers lengthwise and remove the seeds before chopping.)
- Add the prepared onions and serranos, cumin, black pepper and oregano and cook for 2 minutes.
- Heat the oil over medium heat in a large heavy pot or Dutch oven. Add the garlic, celery and bell peppers and sauté for about 10 minutes.
- Add the seitan, fire-roasted green chiles, chipotle and chile purée and cook 2 minutes more.
- Add the remaining beer, tomatoes, bean cooking liquid and salt.
- Bring to a boil, reduce heat and simmer for 30 minutes. Add cooked beans and cook 10 minutes more.
- Stir in chocolate and serve, topping with fat-free sour cream and chopped onions if you’d like.
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