Foods of The Southwest Indian Nations/Lois Ellen Frank

Batter-Dipped Chiles with Fiery Bean Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 cup dried pinto beans, or 2-1/2 cups canned beans, drained 12 green New Mexico or Anaheim chiles 1/2 cup water
1 cup flour 1/2 cup heavy cream 3/4 cup chicken stock
6 whole red chiles de arbol 1 teaspoon finely chopped chile pequin 2 cups vegetable oil



1 To prepare the dried beans, soak overnight in water to cover. The following day, rinse the beans with cold water and place in a saucepan with enough fresh water to cover. Bring to a boil over high heat, then decrease the heat and simmer for several hours, until the skins split. Add water when necessary to keep the beans from drying, and stir occasionally to prevent burning and sticking. Remove from the heat and drain.
2 Roast the green chiles, then peel, seed, and devein them. Leave the chiles whole with their stems on.
3 While the beans are cooking, prepare the batter. In a bowl, mix together the water, egg, flour, and heavy cream, then set aside for 1 hour.
4 In a saucepan over moderate heat, combine the beans, stock, chiles de arbol, and chile pequin. Decrease the heat to low and simmer, covered, 10 minutes, stirring occasionally to prevent burning.
5 Heat the oil in a wok or deep skillet over high heat until very hot but not smoking.
6 Dip each green chile into the batter, making sure it is completely covered. Gently drop the chiles into the hot oil and fry each side for 1 to 2 minutes, until light golden brown. Drain on paper towels and serve immeditely with the fiery bean sauce.

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