Braised Chile-Spiced Short Ribs with Black Beans

Name: Braised Chile-Spiced Short Ribs with Black Beans
Ingredients: 1 pound dried black beans (about 2 1/4 cups); 8 cups water; 1 Turkish or 1/2 California bay leaf; 1 1/4 ounces dried ancho chiles (3 to 4 medium); 2 cups boiling-hot water; 1 medium onion, chopped; 3 garlic cloves, coarsely chopped; 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce; 2 tablespoons tomato paste; 2 tablespoons molasses (not robust or blackstrap); 1 teaspoon cumin seeds; 3 whole cloves; 2 1/3 cups cold water, divided; 5 pounds of beef short ribs; 1 tablespoon vegetable oil; 1/4 pound sliced bacon, chopped; 1 (3-inch) cinnamon stick; Accompaniments: chopped white or red onion; chopped cilantro

www.hewinesshedines.com

For Beans: For Short Ribs: Quick-Soak Beans: 1. Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches. 2.

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Ingredients

1 pound dried black beans (about 2 1/4 cups)
8 cups water
1 Turkish or 1/2 California bay leaf
1 1/4 ounces dried ancho chiles (3 to 4 medium)
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons molasses (not robust or blackstrap)
1 teaspoon cumin seeds
3 whole cloves
2 1/3 cups cold water, divided
5 pounds of beef short ribs
1 tablespoon vegetable oil
1/4 pound sliced bacon, chopped
1 (3-inch) cinnamon stick
Accompaniments: chopped white or red onion; chopped cilantro