Braised Chilli-Spiced Short Ribs with Black Beans

Ingredients for Braised Chilli-Spiced Short Ribs with Black Beans

• 450g dried black beans (about 550ml )

• 1925 ml de agua

• 1 hoja de laurel turco o 1/2 hoja de laurel de California

• 35g dried ancho chillies (3 to 4 medium)

• 475ml de agua hirviendo

• 1 cebolla mediana, picada

• 3 dientes de ajo, picados groseramente

• 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce

• 2 cucharadas de pasta de tomate

• 2 tablespoons molasses (not robust or blackstrap)

• 1 cucharadita de semillas de comino

• 3 clavos de olor enteros

• 550ml cold water, divided

• 2.3kg beef short ribs

• 1 cucharada de aceite vegetal

• 110g sliced bacon, chopped

• 1 rama de canela de 3 pulgadas

• Accompaniments: chopped white or red onion

• chopped coriander

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, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 80ml water, and 1 teaspoon salt.

Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.

Precalienta el horno a 177°C con la rejilla en el centro.

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

Stir chilli purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chilli-soaking liquid, remaining 475ml water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.

Drain beans, then return to pot and add fresh water (1925ml ), bay leaf, and 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.

Serve short ribs with beans.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.