Chipotle-Ancho Beans and Rice (Vegetarian)

From Ars Cookbook

Submitted by BigRedDot

I serve this dish with crispy oven-baked tortillas. I have been meaning to try frying the onions in some Brasillian oleo de dendê, but have not had the chance yet.

Ingredients

• 1 large yellow onion, roughly diced
• 2 dried ancho peppers
• 2 dried chipotle peppers
• 4-5 cloves garlic
• 1 tsp annatto (Achiote) paste (optional)
• 1 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• salt and fresh ground pepper to taste
• 1 12 oz can diced tomatos
• 1 12 oz can black beans, rinsed
• 1 c rice, cooked
• grated cheddar or monterrey jack (optional)
• wheat flour tortillas, baked

Directions

Tear up the chipotles and anchos, discarding stems and seeds, and let sit in a small bowl or ramekin in warm water for about 10 minutes. Meanwhile, in a large saute pan, brown the onions in olive oil or butter (or both). In a food processors or blender, combine the reconstituted peppers with the garlic and annatto paste and a small amount of water (tablespoon or two). Add this to the to the onions, along with the spices, and saute for another minute. Add the tomatoes and beans, and cook until warm. Mix in the cooked rice. Serve in bowls (top with cheese, if desired) with baked tortillas.