Frijoles Adobados are Peruano or pinto beans seasoned with dried ancho, guajillo, and chipotle chiles. My youngest likes to call this dish Frijoles Colorados (red beans) because of the bright red color of the adobo sauce. Frijoles Adobados are traditionally served with Carnitas, but they make for a spicy and delicious side to any dish.
- 2 dried ancho chiles stem removed
- 1 dried guajillo chile stem removed
- 1 dried chipotle pepper stem removed
- 2 cups water
- 6 oz. Mexican chorizo casings removed
- 4 to 6 cups Frijoles de la Olla cooked beans, drained.
- In a small saucepan, bring the dried chilies to a boil in the 2 cups of water.
- Remove from heat and let cool slightly.
- Puree the chiles in a blender until smooth.
- Strain the puree back into the saucepan.
- Season with salt and set aside.
- In a large skillet, brown the Mexican chorizo over medium-high heat until fully cooked.
- Add the beans and pureed chiles.
- Let simmer, stirring occasionally and mashing the beans the slightly with the back of a wooden spoon, for about 10 minutes.
- Season with salt, if necessary.