Total Time: 45 minutes
1 pasilla chile, stemmed and seeded
1 tablespoon cider vinegar
1 tablespoon fresh lime juice
1 teaspoon dijon mustard
1/4 cup olive oil
Freshly ground pepper
1 medium onion, minced
2 garlic cloves, minced
2 15oz cans Teasdale pinto beans, rinsed and drained
1/2 cup chicken stock or low-sodium broth
2 tablespoons chopped cilantro
8oz Spanish chorizo, diced
Heat a grill pan. Add the pasilla and roast over high heat, pressing down with a spatula and
turning once, until pliable and fragrant, about 1 minute. Transfer the pasilla to a heatproof bowl
and cover with boiling water. Let stand until softened, about 30 minutes.
Transfer the pasilla to a blender along with 2 tablespoons of the soaking liquid. Add the vinegar,
lime juice and mustard and puree until smooth. With the blender on, gradually add the 1/4 cup of
olive oil until incorporated. Season the vinaigrette with salt and pepper.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook
over moderately high heat, stirring occasionally, until softened, about 5 minutes, add garlic and
cook an additional 1-2 minutes. Add the beans and chorizo and cook, stirring, until fragrant,
about 2 minutes. Add the stock and cook until the beans are hot and glazed, about 3 minutes. Stir
in the vinaigrette and the chopped cilantro. Season with salt and pepper to taste.
Nutritional Information (amount per serving): Calories 538, Fat 15.3g, Protein 30.3g,
Carbohydrates 70.0g, Fiber 17.3g.