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 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Black Bean	1/2 cup canned (120g) drained	114
Molasses	1 tbsp (20g)	58
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Tomato	1 medium (123g)	22
Cumin	1 tsp ground (2.1g)	8
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Garlic	1 clove (3g)	4
Bay Leaf	1 leaf (0.6g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Water	not in our table	0
Sauce	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.