Ingredients for Braised Chilli-Spiced Short Ribs with Black Beans

• 450g dried black beans (about 550ml )

• 1925ml water

• 1 Turkish or 1/2 California bay leaf

• 35g dried ancho chillies (3 to 4 medium)

• 475ml 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

• 550ml cold water, divided

• 2.3kg beef short ribs

• 1 tablespoon vegetable oil

• 110g sliced bacon, chopped

• 1 (3-inch) cinnamon stick

• Accompaniments: chopped white or red onion

• chopped coriander

Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.

Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.

Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.

Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 80ml water, and 1 teaspoon salt.

Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.

Preheat oven to 177°C with rack in middle.

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

Stir chilli purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chilli-soaking liquid, remaining 475ml water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.

Drain beans, then return to pot and add fresh water (1925ml ), bay leaf, and 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.

Serve short ribs with beans.

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