Braised Chile-Spiced Short Ribs with Black Beans

Braised Chile-Spiced Short Ribs with Black Beans
Photo by Romulo Yanes

Ingredients

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

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

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