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Ingredients

• 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes
• Salt
• 15 dried New Mexican red chilies (about 3 ounces)
• 3 cups water
• 1/4 cup extra-virgin olive oil
• 2 small red onions, finely chopped
• 4 garlic cloves, minced
• 28-ounce can plum tomatoes, drained and chopped
• 1/2 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 2 cups cooked black beans
• As accompaniments:
• White cheddar, coarsely grated
• Red onions, finely diced
• Cilantro, coarsely chopped
• Cooked brown rice, wheatberries, or tortilla chips

Description

Serious Eats