Name: Veracruz-Style Greens and Beans with Red Chile and Dumplings
Yield: Makes About 10 cups, Serving 6 as a Main Course
Ingredients: 1 1/2 cups (6 ounces) crumbled Mexican queso fresco or pressed salted farmer’s cheese; 3 medium (1 1/2 ounces total) dried ancho chiles, stemmed and seeded; 1 pound (about 2 1/2 cups) dry black beans; 4 tablespoons olive or vegetable oil or rich-tasting lard; 6 cups stemmed, thickly sliced sturdy greens (such as lamb’s quarters-quelites chard, collard, or practically any other—if you’re cooking in Mexico, try the Veracruz xonequi or quintoniles or Yucatecan chaya); 4 stemmed, dried chipotle chiles (or canned chipotle chiles en adobo); 1 cup (8 ounces) fresh masa for tortillas OR a generous 3/4 cup dried masa harina mixed with 2/3 cup hot water; 3/4 cup chopped cilantro; 3 garlic cloves, peeled and roughly chopped; 1/2 small white onion, sliced; salt, about 2 1/2 teaspoons

Preparation info

Makes About 10 cups , Serving
6
as a Main Course

Difficulty
Medium

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

Ingredients

1 pound (about 2 1/2 cups) dry black beans
4 stemmed, dried chipotle chiles (or canned chipotle chiles en adobo)

Method

The beans. Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or a Mexican earthenware olla), and add 2 quarts of water and remove any beans that float. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, unt

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Veracruz-Style Greens and Beans with Red Chile and Dumplings

Ingredients

Method

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