Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

From northern Mexico.

-----------------------FOR THE BEANS----------------------------
1 1/2 lb Dried pinto OR bayo beans, 1 1/2 ea White onions
-cleaned, rinsed, and soaked 1/2 ea Head garlic, unpeeled
Overnight in water to cover Salt to taste

-----------------------FOR THE SAUCE----------------------------
3/4 c Butter OR lard 1 T Ground chile OR chile powder
1/3 c Vegetable oil Salt to taste
6 ea Chiles anchos, seeded, 3 c Chihuahua OR Monterey Jack
-deveined, roasted, cleaned, -OR mozzarella cheese,
Soaked in water, and blended Shredded
1 ea White onion, chopped

Prepare the beans: Put beans, onion, and garlic in a large clay or
ceramic pot, and add three times their volume in water. Bring to a
boil. Reduce heat, and simmer for 1 1/2 hours. If necessary, add
more warm water during cooking. When beans are tender, salt to taste
and puree in a blender or food processor. Prepare the sauce: Heat
butter and oil in a heavy frying pan, and add chiles, onion, and
ground chile. Fry until this mixture forms a thick sauce. Salt
lightly. Gradually add pureed beans, stirring and cooking over
medium heat until mixture thickens. Gradually add cheese, and cook
over low heat until bean mixture is slightly thicker. To serve, spoon
beans onto a platter and accompany with freshly made flour tortillas.
Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana,
Stewart, Tabori Chang, New York. 1986. ISBN 0-941434-89-3. From the
collection of Karin Brewer

Submitted By KARIN BREWER On 01-20-95

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