1wholeancho or Pasilla chilli (optional)Or 2 Kashmir Chillies
1whole chipotle or morita chilli (optional)Or 1/4 tsp smoked paprika
2Bay leavesOptional
Salt to taste
Instructions
Put the drained, pre-soaked beans into a large pot. Add all the other ingredients except the salt & cover with water
Cook for 30 minutes in a pressure cooker or up to 90 minutes in a conventional pot
Remove the garlic remnants & bay leaves anf season to taste
The beans should be very tender but hold their shape and the liquid should be thick enough to coat the beans. Cook for a little longer if necessary to achieve this consistency
Notes
Storage
Refrigerate left-over beans once they have cooled down.The following day put them in a pot, add a teacup-full of water and cook them covered over medium high heat for at least 10 minutes.Stir them occasionally to break them up then re-fry (see following post)