Categories: Appetizers, Pulses and , Vegetables, Vegetarian 
      Yield: 1 servings 
  
      2 c  Dried Pinto Beans -- soaked 
           Overnight 
      6 c  Cold Water 
      1    Bay Leaf 
      3    Fresh Sage Leaves 
      1    Or 2 Dried New Mexican 
           -Chiles - seeded 
    1/2 c  Hot Water 
      1 tb Olive Oil -- or vegetable 
           Oil 
      1 c  Chopped Onion 
           Salt 
  1 3/4 ts Cumin 
      3    Garlic Cloves -- finely 
           Chopped 
    1/2 ts Chipotle Puree 
      2 ts Fresh Sage -- chopped 
  
  Drain and rinse beans; place in large saucepan with cold water, bay leaf, 
  and whole sage leaves. Bring to a boil, reduce heat, and cook until tender. 
  Meanwhile, cover chiles with hot water, soak about 20 minutes, and puree in 
  a blender. Heat oil in large skillet; add onion, 1 tea salt, and 1 tea 
  cumin. 
  Saute until tender; add garlic and saute 1-2 minutes more. Add beans and 
  broth to the onion along with 1/2 tea salt, the remaining cumin, and the 
  chili puree. Cook medium about 25 minutes, stirring as needed. The beans 
  should be soft but not mushy. Add chopped sage and salt to taste. 
  Note: I made this at a school using canned beans, eliminating the soaking 
  and 
  long cooking. I also used your basic chile powder instead of the dried 
  chiles, also eliminating the soaking. The chipotles are crucial, though - 
  salsa works as well as the puree, though you need to use a little more 
   
  Recipe By     : Fields of Greens by Annie Somerville