Name: Braised Chile-Spiced Short Ribs with Black Beans
Cook time: 40 min
Total time: 3 3/4 hr
Yield: Makes 6 servings
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 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

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Braised Chile-Spiced Short Ribs with Black BeansRomulo Yanes

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace and complement the chile purée.

Cooks' notes:

•Short ribs can be made 3 days ahead and chilled (covered once cool).
•Beans can be cooked 3 days ahead and chilled (do not drain). Reheat before draining.

Recipe notes

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