Braised Chile-Spiced Short Ribs with Black Beans

Ingredients

• 1 Turkish or 1/2 California bay leaf
• 8 cups water
• 1 pound dried black beans
• cilantro
• ¼ pound bacon slices
• 2 tablespoons tomato paste
• 1 (3-inch) cinnamon stick
• + 13 more ingredients
• • 2 cups water
  • 1 ¼ ounces dried ancho chiles (3 to 4 medium)
  • white or red onion
  • 1 tablespoon vegetable oil
  • 5 pounds beef short ribs
  • 2 ¹/₃ cups water
  • 1 teaspoon cumin seeds
  • plus 1 tablespoon adobo sauce
  • 2 tablespoons finely chopped canned chipotles in adobo
  • 3 cloves garlic
  • 1 medium onion
  • 2 tablespoons molasses (not robust or blackstrap)
  • 3 whole cloves

Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour. Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces. Soak anchos in boiling-hot water until softened,...

View full recipe at Epicurious